Chicken Pot Pie Noodles

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the cooked egg noodles, diced chicken, and frozen mixed vegetables. Stir to distribute evenly.
3. In a separate bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper until smooth.
4. Pour the soup mixture over the noodle and chicken mixture, tossing gently to coat everything evenly.
5. If desired, fold in the shredded cheese for extra creamy richness.
6. Transfer the mixture into the prepared baking dish, spreading it out evenly.
7. Bake for 25–30 minutes, until the casserole is heated through and bubbling on top.
8. Let the dish rest for 5 minutes before serving. Spoon into bowls and enjoy the comforting flavors of a classic pot pie in noodle form.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Use leftover rotisserie chicken for convenience and extra flavor.
• Swap frozen vegetables with fresh or seasonal veggies like broccoli, peas, or carrots.
• Make it lower-fat by using low-fat milk or a light cream soup alternative.
• Add a crunchy topping by sprinkling panko breadcrumbs over the casserole before baking.

Serving Suggestions