Description

Ready for the coziest, creamiest weeknight dinner that everyone will love? This Easy Chicken Pot Pie Casserole combines tender egg noodles, juicy shredded chicken, and colorful vegetables in a luscious, creamy sauce. It’s everything you crave from classic chicken pot pie—without the crust or the hassle. Whether you need a quick dinner idea, comfort food for the family, or a freezer-friendly meal prep winner, this dish delivers. Great for busy evenings, easy dinners, or satisfying leftovers, it’s a must-add to your rotation of easy recipes and dinner ideas.

Ingredients

2 cups cooked shredded chicken

3 cups cooked egg noodles

1 cup frozen peas and carrots

1/2 cup corn kernels

1 can (10.5 oz) cream of chicken soup

1/2 cup milk

2 tablespoons butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon chopped fresh parsley (optional)

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Instructions

1. Bring a large pot of salted water to a boil and cook egg noodles until al dente. Drain and set aside.

2. In the same pot, melt butter over medium heat. Stir in the cream of chicken soup and milk until smooth.

3. Add garlic powder, onion powder, salt, and pepper. Stir well to combine.

4. Fold in the cooked chicken, mixed vegetables, and corn. Stir until everything is well coated.

5. Add the cooked noodles and toss gently to mix. Let simmer on low heat for 5–7 minutes.

6. Garnish with chopped parsley and serve warm.

Notes

For a cheesier version, stir in 1/2 cup shredded cheddar before serving.

Want to make it ahead? Assemble everything, refrigerate, and reheat when ready.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 4g
Sodium: 740mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg