How to Make Chicken Pot Pie Casserole with Noodles - A Step-by-Step Guide

Chicken pot pie is a classic comfort food that combines tender chicken, savory vegetables, and a creamy sauce, all baked into a flaky crust. It's a dish that brings warmth and nostalgia to the table, and it's a favorite for many families. But what if you could take all the delicious flavors of chicken pot pie and turn it into a convenient, easy-to-make casserole?

That's where this Chicken Pot Pie Casserole with Noodles comes in. This recipe takes all the traditional elements of a chic...

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Ingredients

  • 1 (8 ounce) package no-cook lasagna noodles
  • 3 (10.5 ounce) cans condensed cream of chicken soup
  • 3 cups milk
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons dried minced onion
  • 1 tablespoon onion powder
  • 1 tablespoon chicken soup base
  • 2 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 2 (2 pound) whole rotisserie chickens, meat shredded and bones discarded
  • 1 (8 ounce) package shredded Cheddar cheese
  • ½ (8 ounce) package shredded Italian cheese blend
  • 1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 10 mins
  • Servings: 14
  • Yield: 1 9x13-inch casserole

  • Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
  • Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
  • Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
  • Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
  • Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.
  • Nutrition

    594 cal.

    • Total Fat: 33g
    • Saturated Fat: 12g
    • Cholesterol: 131mg
    • Sodium: 1221mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 44g
    • Vitamin C: 1mg
    • Calcium: 282mg
    • Iron: 4mg
    • Potassium: 496mg