Mouthwatering Chicken Pot Pie Casserole That’s Ready in 30 Minutes
Delicious Mouthwatering Chicken Pot Pie Casserole recipe with step-by-step instructions. This creamy, comforting dish combines tender chicken, vegetables, and noodles in a savory sauce—perfectly paired with warm biscuits for a satisfying family dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the casserole:
- 12 oz medium egg noodles
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 2 cans chunk chicken breast, drained (or use rotisserie chicken)
- 1 bag frozen mixed vegetables
- 1 soup can chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For serving:
- Biscuits (such as Pillsbury Grands)
Instructions
1. Bring a large pot of water to a boil. Add the egg noodles and cook them according to the package directions until they are al dente. Once cooked, drain the water and return the noodles to the pot.
2. To the pot with the drained noodles, add the cream of chicken soup, cream of mushroom soup, drained chicken breast (or rotisserie chicken, if using), frozen mixed vegetables, chicken broth, shredded cheddar cheese, sour cream, garlic powder, salt, and black pepper. Stir everything together until well mixed.
3. Place the pot with the combined mixture over medium heat. Cook, stirring occasionally, for 15-20 minutes, or until everything is heated through and the cheese is melted. The mixture should be creamy and the vegetables tender.
4. Serve the hot chicken noodle casserole alongside Pillsbury Grands biscuits or your preferred biscuit choice. Bake biscuits fresh for best results.
Notes
This dish is highly adaptable—feel free to use fresh or leftover chicken and any vegetables you have on hand.
For a baked version, transfer the mixture to a casserole dish, top with biscuits, and bake at 375°F for 20-25 minutes until golden.