This Chicken Pot Pie Casserole is a cozy meal that’s packed with tender chicken, veggies, and creamy goodness, all topped with flaky biscuits. It’s like a warm hug on a plate!
I love how easy it is to throw this dish together. Just mix, bake, and enjoy! It’s perfect for chilly nights when you want something hearty and satisfying. Plus, leftovers taste even better! 😋
Key Ingredients & Substitutions
Rotisserie Chicken: This is a lifesaver! It’s already cooked, shredded, and super easy to use. If you don’t have rotisserie chicken, any cooked chicken will work. You can also use turkey or canned chicken if that’s more convenient.
Egg Noodles: I love wide egg noodles for their chewy texture in this casserole. If you’re out of them, think about using other pasta shapes like fusilli or penne. Just make sure they’re cooked al dente since they’ll cook more in the oven.
Mixed Vegetables: Frozen mixed veggies are so handy! If you want fresh veggies, consider using peas, carrots, and corn separately. For a twist, add green beans or spinach to mix things up!
Cream of Chicken Soup: This helps create a creamy filling. If you’re looking for a healthier option, you can use low-fat soup or a homemade version by blending cooked chicken with some broth and spices.
Cheddar Cheese: I like sharp cheddar for its great flavor! Mozzarella or Monterey Jack can be substituted if you want something milder. Vegan cheese can also work for a non-dairy option.
How Do I Ensure My Casserole Has the Perfect Texture?
Getting a creamy, non-soggy casserole is key! Here are some tips for success:
- Don’t overcook the noodles! They should be slightly underdone before baking.
- Mix the ingredients well, but avoid overmixing the chicken; you want a bit of texture.
- Letting the casserole sit for a few minutes after baking allows it to set, making it easier to serve.
- Keep an eye on the topping – if it browns too quickly, cover it with foil during baking.
Mouth-Watering Chicken Pot Pie Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked rotisserie chicken, shredded
- 2 cups wide egg noodles
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Topping:
- 1 cup crushed butter crackers
- 2 tablespoons melted butter
How Much Time Will You Need?
This flavorful Chicken Pot Pie Casserole takes about 15 minutes to prepare and 30-35 minutes to bake. You’ll have a delicious meal ready in about 50 minutes!
Step-by-Step Instructions:
1. Prep the Oven and Noodles:
Start by preheating your oven to 350°F (175°C). While the oven heats up, cook the wide egg noodles according to the package instructions. Once done, drain them and set them aside for later.
2. Mix the Filling:
In a large mixing bowl, combine the shredded rotisserie chicken, cooked egg noodles, frozen mixed vegetables, cream of chicken soup, chicken broth, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper. Stir everything together until it’s nicely mixed and all ingredients are combined.
3. Assemble the Casserole:
Take a greased 9×13 inch casserole dish and pour the chicken mixture into it, spreading it out evenly. This is going to be the hearty filling of your delicious casserole!
4. Prepare the Topping:
In a separate small bowl, mix the crushed butter crackers with the melted butter. Stir until well combined, then sprinkle this crunchy mixture evenly over the top of your casserole.
5. Bake and Enjoy:
Place the casserole in the preheated oven and bake for 30-35 minutes. It’s done when it’s bubbly and the topping is golden brown. Once it’s out of the oven, let it cool for a few minutes before serving. Enjoy your delicious Chicken Pot Pie Casserole with family and friends!
Can I Use Different Vegetables for This Recipe?
Absolutely! Feel free to swap the frozen mixed vegetables for any of your favorites. Fresh vegetables like diced carrots, green beans, or even broccoli work well. Just make sure to either cook them slightly beforehand or adjust the baking time to ensure they are tender.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can substitute it with a homemade version using equal parts of sour cream and chicken broth mixed with a little flour for thickness. Alternatively, use cream of mushroom soup or even a vegetable soup if you want to keep it vegetarian!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in the microwave or in the oven at 350°F (175°C) until heated through, usually about 15-20 minutes.
Can I Freeze This Casserole?
Yes, you can freeze the casserole! Make sure it’s cooled down completely, then cover it tightly with plastic wrap and aluminum foil. It should keep well for up to 2-3 months. To reheat, thaw in the refrigerator overnight before baking in the oven until warmed through.
