Description
A hearty one-dish meal with golden chicken, tender vegetables, and a rich noodle base, baked to golden perfection. This no-crust pot pie casserole delivers creamy comfort in under 30 minutes.
Ingredients
1 cup egg noodles
1 cup frozen mixed vegetables
1 cup cooked chicken, shredded
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1/2 cup shredded cheddar cheese
2 tablespoons milk
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/2 cup sour cream, plain
1/2 cup shredded mozzarella cheese
chopped chives for garnish
Instructions
Preheat oven to 375°F (190°C)
Melt butter in a large skillet over medium heat
Add egg noodles and sauté for 2-3 minutes until lightly golden
Stir in frozen vegetables and cook until thawed
Pour in cream of mushroom and chicken soup, stirring to combine
Add shredded chicken, thyme, and milk. Simmer for 5-7 minutes
Transfer mixture to a 2-quart baking dish
Sprinkle with cheddar cheese
Bake for 20 minutes until bubbling and golden
Top with mozzarella cheese in the last 5 minutes
Garnish with chives and sour cream before serving
Notes
Can be made ahead: assemble and refrigerate for up to 24 hours before baking
Freezes well for up to 3 months (do not add mozzarella before freezing)
Substitute mozzarella with Parmesan or vegan cheese if desired
Use gluten-free noodles for a gluten-free option
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 2000mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg