Chicken Pot Pie Casserole

Posted on October 6, 2013

I love Pinterest. I get the best recipes from there! This one is delicious and the boys love it. Caleb has pronounced it his favorite! Recipe in post.

Here’s the recipe for you!

Ingredients

  • 1 bag of wide egg noodles (your favorite brand)
  • 2 cups of cooked chicken (you can use a rotisserie chicken or canned chicken if you want)
  • 1 package of frozen peas and carrots
  • 1 can of corn (optional – leave out if you don’t like corn)
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 cup of milk
  • 1/2 cup of chopped onion (optional)
  • 2 TBSP melted butter
  • Salt, Pepper, Garlic Powder to taste
  • You can add 1-2 cups of shredded cheese to this if your family likes cheese (sometimes I do – sometimes I don’t)

Instructions

  1. Cook noodles according to package and drain
  2. Cook frozen veggies and drain
  3. Mix all ingredients in a large bowl
  4. Mix in drained noodles
  5. Transfer to a greased 9×13 baking dish
  6. Cover with tin foil and cook at 350 degrees for 30 minutes
  7. Remove foil and cook for 10 more minutes
    1. If you like a little crunchy on top – crush ritz crackers and mix with melted butter to make a topping – put it on top of casserole and cook it uncovered for 30 minutes only – then you get some yummy crunch too.

Serve with yummy bread and enjoy! This reheats really well and is one of the boys’ favorites.

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