Chicken Pot Pie Casserole made with boneless chicken breasts, vegetables and egg noodles in a creamy sauce; then topped with a buttery Ritz Cracker crust.
Are you craving a warm and comforting dish that will satisfy your taste buds and leave you feeling satisfied? Look no further than the delicious and mouth-watering chicken pot pie casserole.
This classic comfort food is the perfect combination of tender chicken, flavorful vegetables, and a rich, creamy sauce, all topped with a golden, cracker crust.
In this step-by-step guide, we will walk you through the process of creating this delectable dish. Whether you're a seasoned chef or a beginner in the kitchen, our easy-to-follow instructions and helpful tips will ensure that your chicken pot pie casserole turns out perfectly every time.
So, grab your apron and let's get cooking! Get ready to impress your family and friends with this comforting and irresistible homemade meal that will have everyone asking for seconds.
This casserole serves 8 people and can be ready in about 45 minutes. Enjoy!
Suggested Equipment
Ingredients Needed
To make a delicious chicken pot pie casserole, you will need the following ingredients:
Diced Cooked Chicken: To save time, you can use store-bought rotisserie chicken instead of cooking your own chicken.
Mixed Vegetables: You can use any variation of mixed vegetables, but I find that frozen mix with peas, carrots, corn and green beans work well in this recipe. Because they're diced small, you don't even have to defrost them first!
Egg Noodles
Condensed Cream of Chicken Soup: This helps to bind the casserole together. You can also use cream of mushroom, celery or onion soup.
Milk: Whole, low fat, half & half, heavy cream, almond or soy milk can be substituted. It's used to help dilute the condensed soup.
Shredded Colby Jack Cheese: Colby Jack tasted great in this recipe, but you can also use any shredded cheese you like.
Melted Butter
Ritz Crackers
Make sure to gather all the ingredients before you start cooking to ensure a smooth and hassle-free process.
Boil the Egg Noodles
Bring a large pot of water to a boil; then add the egg noodles, cook until al dente (approximately 3-5 minutes) then drain the water. The noodles will finish cooking in the casserole.
Preparing the Topping
Melt the butter either in the microwave in a safe dish or on top of the stove in a small saucepan. Crush the Ritz crackers either in a mini food processor or place in a sealable bag; then pound with the back of a glass.
Combine the crushed crackers and the melted butter until blended; set aside.
Assemble the chicken pot pie casserole
In a large bowl, combine the diced chicken, mixed vegetables, soup, milk and the shredded cheese. Next, add the cooked egg noodles.
Mix well; then place in a 9x13 oven safe baking dish. Top with the prepared crumb topping and you're ready to bake.
Baking the chicken pot pie casserole
Place the assembled casserole in the preheated 350 degree F oven and bake for approximately 30minutes, or until the crust is golden brown and the filling is hot and bubbly.
Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This will allow the filling to set and make it easier to serve. Your chicken pot pie casserole is now fresh out of the oven, ready to be enjoyed.
Variations and additions to the classic chicken pot pie casserole
While the classic chicken pot pie casserole is delicious on its own, you can always get creative and add your own twist to the recipe. Here are a few ideas to inspire you:
- Add cooked bacon or ham to the filling for an extra layer of flavor.
- Experiment with different herbs and spices to customize the taste. Some popular options include rosemary, thyme, sage, or paprika.
- For a vegetarian version, omit the chicken, add extra vegetables like mushrooms, zucchini, or bell peppers.
Feel free to get creative and make the chicken pot pie casserole your own by adding your favorite ingredients and flavors.
Serving and enjoying the chicken pot pie casserole
Once your chicken pot pie casserole is baked to perfection, it's time to serve and enjoy this comforting dish. Here are a few serving suggestions:
- Cut the casserole into individual portions and serve them on plates with a side of fresh salad or steamed vegetables.
- Garnish each portion with a sprinkle of chopped fresh herbs, such as parsley or chives, for an added pop of color and freshness.
- Pair the chicken pot pie casserole with a glass of white wine or your favorite beverage for a complete and satisfying meal.
Get ready to indulge in the creamy, flavorful goodness of the chicken pot pie casserole.
Leftovers
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply place individual portions in the oven or microwave until warmed through.
You may need to add a bit of milk, cream or chicken broth if the casserole is too dry; which may happen once refrigerated.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Casserole Recipes
- Ground Beef Potato Casserole
- Creamy Chicken, Spinach and Mushroom Casserole
- Bacon Cheeseburger Casserole
- Creamy Chicken Stroganoff Bake
- Spaghetti Casserole with Ground Beef
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Chicken Pot Pie Casserole
Ingredients
- 4 cups cooked chicken (diced or shredded; approx. 1 ½ pounds)
- 4 cups mixed frozen vegetables
- 12 ounce egg noodles
- 2- (10-ounce) can condensed cream of chicken soup
- 1 ½ cup milk
- 1 cup shredded colby jack cheese
- 4 tablespoons butter (melted)
- 1 stack Ritz crackers (approx. 32 crackers)
Instructions
- Preheat your oven to 350 degrees F.
- Bring a large pot of water to a boil; then add the egg noodles and cook until al dente (approx. 5 minutes) and drain the water.
- Melt the butter; then crush the Ritz crackers either in a mini food processor or place in a sealable bag; then pound with the back of a glass. Combine the crushed crackers and the melted butter until blended; set aside.
- In a large bowl, combine the diced chicken, mixed vegetables, soup, milk and the shredded cheese. Next, add the cooked egg noodles.
- Mix well; then place in a 9x13 oven safe baking dish and top with the prepared crumb topping.
- Place the assembled casserole in the oven and bake for approximately 30minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Once baked, remove the casserole from the oven and let it cool for a few minutes before serving.
Beth says
Can you prepared the casserole the day before without the topping and cook the next day?
Carrie's Experimental Kitchen says
Yes, you can. Just keep it refrigerated then add the topping before you put it in the oven.
Cate says
Can the extras be frozen?
Carrie's Experimental Kitchen says
Yes you can freeze the leftovers though if it is a bit dry, add some milk or chicken broth before reheating.
JEN W says
I made post Thanksgiving turkey noodle soup that I had put too many noodles in and it soaked up all my broth. I was looking for a way to turn my brothless soup into something else. It was essentially the same as the beginning of this recipe but with turkey: egg noodles, turkey, carrots, celery, onion and herbs. I used my non-soup soup, 1 can of chicken and herbs soup, 1 can of milk, 1 packet of garlic herbs liptons season mix, 1 1/2 cups cheese, butter garlic Ritz and I sprinkled green onion on the top. This is now a permanent fixture in our lineup! Delicious!!!
Carrie's Experimental Kitchen says
I'm sorry about your soup, but LOVE the way you turned it into a meal using the recipe. Great additions as well!