Chicken Pot Pie Noodle Casserole – comfort food at its best! Chicken, veggies, and egg noodles baked in a creamy sauce. Super simple to make and is packed full of amazing flavor! Chicken, egg noodles, cream of chicken soup, sour cream, mixed vegetables, cheddar cheese, onion powder, garlic powder, Ritz crackers, and butter. Makes a great weeknight meal! Can make it ahead and freeze it for later.
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Pin This RecipeEasy Chicken Noodle Casserole Recipe
This Chicken Pot Pie Noodle Casserole is comfort food at its best! Tender chunks of chicken, hearty vegetables, and perfectly cooked egg noodles, all coated in a creamy and savory sauce. And the buttery cracker topping put this casserole over the top. Each bite is bursting with flavor that’ll have you coming back for more. Whether you’re enjoying it on a chilly evening or serving it up for a family gathering, this casserole is pure comfort food at its finest. Add this to your menu, ASAP. Trust me, your taste buds will thank you!
How to Make Chicken Pot Pie Noodle Casserole
This casserole is very easy to make with only a few simple ingredients. Bring a large pot of water to a boil over medium-high heat. Cook a package of wide egg noodles according to the package directions for al dente. Drain the noodles and set aside.
In a large bowl, stir together cream of chicken soup, sour cream, shredded cheddar cheese, onion powder, and garlic powder. Add frozen mixed vegetables, cooked chopped chicken, and cooked noodles. Stir to combine. Season with salt and black pepper to taste.
Spread the chicken mixture into a baking dish that has been sprayed with nonstick cooking spray. Melt butter in a small bowl. Add crushed Ritz crackers and stir to combine. Sprinkle cracker crumbs over the top of the casserole. Bake in a preheated oven until hot and bubbly. Garnish with parsley.
Helpful Tips & Frequently Asked Questions
- I use rotisserie chicken in this recipe. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- Can use low-fat sour cream or plain Greek yogurt for a lower calorie dish.
- For a reduced-sodium dish use Unsalted Cream of Chicken Soup.
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- You can use any condensed cream of soup. Cream of chicken soup, cream of mushroom soup, and cream of celery soup all work great.
- I use a bag of frozen vegetables with corn, carrots, green beans, and green peas.
- Feel free to toss in any of your favorite vegetables. Onions, celery, or potatoes are all good.
- You can substitute panko bread crumbs for crackers.
- Can Chicken Pot Pie Noodle Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking the casserole straight from the refrigerator.
- Can Chicken Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Place the dish in the freezer and freeze. The casserole will keep up to 3 months in the freezer.
- To bake the casserole after freezing, thaw completely and bake as directed.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave until hot.
- I like to add a splash of milk or chicken broth to the casserole when reheating.
What to Serve with Creamy Chicken Noodle Casserole
I’ve got some fantastic side dish ideas to serve with this delicious casserole. First off, a fresh and crisp side salad with a tangy homemade dressing will add a refreshing contrast to the rich and creamy casserole. The combination of flavors is simply irresistible! Next, serve up some buttery and flaky dinner rolls on the side – perfect for sopping up any extra sauce from the casserole. Lastly, a side of green beans or asparagus will add a nutritious touch to your plate. This combination will make for a complete and comforting dinner that’s guaranteed to be a hit with your family and friends.
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Chicken Pot Pie Noodle Casserole
Ingredients:
- 4 cups cooked chopped chicken
- 1 cup shredded cheddar cheese
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 (12-oz) bag frozen mixed vegetables
- 12- oz egg noodles
- 1 sleeve Ritz crackers crushed
- ¼ cup melted butter
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Cook egg noodles according to package directions, drain.
- In a large bowl, combine chicken, cheddar cheese, cream of chicken soup, sour cream, onion powder, garlic powder, and frozen mixed vegetables. Stir in cooked egg noodles. Pour mixture into prepared pan.
- In a small bowl, mix together crushed crackers and melted butter. Sprinkle over top of casserole.
- Bake for 25-30 minutes, until heated through.
Notes:
- I use rotisserie chicken in this recipe. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- Can use low-fat sour cream or plain Greek yogurt for a lower calorie dish.
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- You can use any condensed cream of soup. Cream of chicken soup, cream of mushroom soup, and cream of celery soup all work great.
- Can Chicken Pot Pie Noodle Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking the casserole straight from the refrigerator.
- Can Chicken Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Place the dish in the freezer and freeze. The casserole will keep up to 3 months in the freezer.
- To bake the casserole after freezing, thaw completely and bake as directed.
- Store leftovers in an airtight container in the fridge.
Steph
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