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.
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 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.