Best 5 Chicken Pot Pie Casserole With Noodles Recipes

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Chicken pot pie casserole with noodles is a classic comfort food recipe that can warm you up on a cold winter night. It is a hearty and filling dish that is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. This dish can also be made ahead of time and frozen, making it a great option for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

SOUPER EASY CHICKEN POT PIE NOODLE CASSEROLE



Souper Easy Chicken Pot Pie Noodle Casserole image

I am a busy nurse and mom of 2. I like this recipe because it is so easy, quick, and has minimal ingredients. The soup in this recipe has peas, carrots, celery, potatoes, corn, and small bits of chicken--a good variety that my kids find yummy!! Add your own twist--try a crunchy topping instead of / in addition to cheese.

Provided by Caleb and Lukes Mom

Categories     One Dish Meal

Time 19m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 (14 3/4 ounce) can marie callendar's chicken pot pie style soup
2 1/2 cups wide egg noodles
1 cup shredded mild cheddar cheese
salt & pepper (to taste)

Steps:

  • Boil egg noodles until tender, Drain.
  • Place cooked noodles in a small casserole dish.
  • Add Pot Pie soup and mix together.
  • Sprinkle cheese over ingredients, Cover with foil.
  • Bake 12 minutes at 400 degrees.
  • Salt & Pepper to taste.

Nutrition Facts : Calories 273.4, Fat 13.9, SaturatedFat 8.3, Cholesterol 66.2, Sodium 240.6, Carbohydrate 23.1, Fiber 1.1, Sugar 0.8, Protein 13.9

CHICKEN POT PIE CASSEROLE WITH NOODLES



Chicken Pot Pie Casserole with Noodles image

This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.

Provided by JRS_cook

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 14

Number Of Ingredients 14

1 (8 ounce) package no-cook lasagna noodles
3 (10.5 ounce) cans condensed cream of chicken soup
3 cups milk
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 tablespoon onion powder
1 tablespoon chicken soup base
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
2 (2 pound) whole rotisserie chickens, meat shredded and bones discarded
1 (8 ounce) package shredded Cheddar cheese
½ (8 ounce) package shredded Italian cheese blend
1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
  • Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
  • Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
  • Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
  • Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g

CHICKEN POT PIE CASSEROLE



Chicken Pot Pie Casserole image

Make and share this Chicken Pot Pie Casserole recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pot Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb egg noodles
1 lb chicken breast
2 (10 1/2 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans mushrooms
1 (1 lb) bag frozen mixed vegetables, defrosted

Steps:

  • Boil chicken until done; drain and cut into little chunks.
  • Cook the noodles according to the package while the chicken is cooking.
  • Layer the noodles and chicken in a casserole dish in a noodle, chicken, noodle, chicken manner.
  • Add the mixed veggies mixed with the cream of mushrooms soup on top Put into a 350 degree Fahrenheit oven.
  • Bake until warm enough to eat, about 35 minutes.

Nutrition Facts : Calories 568, Fat 16.6, SaturatedFat 4.7, Cholesterol 120.2, Sodium 797.6, Carbohydrate 72.7, Fiber 5.9, Sugar 2.7, Protein 32.6

CHICKEN POTPIE CASSEROLE



Chicken Potpie Casserole image

I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1/3 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN CASSEROLE WITH NOODLES



Chicken Casserole with Noodles image

Creamy and delicious chicken casserole with noodles and vegetables. Easy to make and sure to become a family favorite!

Provided by J.Dayon

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h5m

Yield 12

Number Of Ingredients 14

1 (8 ounce) package egg noodles
2 tablespoons salted butter
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 onion, diced
1 (10.5 ounce) can fat-free cream of mushroom soup
1 (10.5 ounce) can fat-free cream of chicken soup
1 cup low-fat sour cream
1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (8 ounce) package button mushrooms, quartered
½ cup frozen peas
6 slices American cheese, or more to taste
½ cup bread crumbs
1 tablespoon olive oil, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
  • While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
  • Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
  • Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25.6 g, Cholesterol 101.4 mg, Fat 23.6 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 9.2 g, Sodium 687.6 mg, Sugar 3.4 g

Tips:

  • Use a variety of vegetables in your chicken pot pie casserole. This will add flavor and texture to the dish.
  • If you don't have any cooked chicken, you can use rotisserie chicken from the store.
  • Be sure to use a good quality egg noodle. This will make a big difference in the final dish.
  • Don't overcook the casserole. The chicken should be cooked through, but the vegetables should still have a little bit of a bite to them.
  • Serve the casserole with a dollop of sour cream or gravy.

Conclusion:

Chicken pot pie casserole with noodles is a classic comfort food dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and hearty chicken pot pie casserole that your family and friends will love.

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