Description
A warm, comforting noodle chicken pot pie casserole filled with tender chicken, vibrant vegetables, and creamy sauce, all wrapped in a blanket of noodles.
Ingredients
- 2 cups cooked noodles
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the cooked noodles, shredded chicken, and frozen mixed vegetables.
- In another bowl, combine the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, pepper, and dried thyme. Stir until smooth.
- Pour the soup mixture over the noodle and chicken mixture, and stir until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake in the preheated oven for 30-35 minutes, or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Notes
Feel free to use fresh herbs or pre-cook the frozen mixed vegetables for better flavor and texture.
