Chicken Pot Pie Casserole With Noodles Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a casserole dish.
• STEP 2.Cook the egg noodles according to package instructions, then drain and set aside.
• STEP 3.In a large skillet, melt butter over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 4.Add the mixed vegetables, cream of chicken soup, milk, salt, and pepper to the skillet. Stir until well combined and heated through.
• STEP 5.Add the cooked egg noodles to the skillet and mix until everything is evenly coated.
• STEP 6.Transfer the mixture to the greased casserole dish and spread it out evenly.
• STEP 7.Roll out the pastry crust and place it over the top of the casserole, trimming any excess. Cut a few slits in the crust to allow steam to escape.
• STEP 8.Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• Feel free to add your favorite herbs and spices to the chicken and vegetable mixture for extra flavor.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet before adding the cream of chicken soup and milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Chicken Pot Pie Casserole with Noodles is best served fresh out of the oven.
• You can serve it as a main dish with a side salad or steamed vegetables.
• To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.