Souper Easy Chicken Pot Pie Noodle Casserole Recipes

SOUPER EASY CHICKEN POT PIE NOODLE CASSEROLE

Souper Easy Chicken Pot Pie Noodle Casserole image

I am a busy nurse and mom of 2. I like this recipe because it is so easy, quick, and has minimal ingredients. The soup in this recipe has peas, carrots, celery, potatoes, corn, and small bits of chicken--a good variety that my kids find yummy!! Add your own twist--try a crunchy topping instead of / in addition to cheese.

Provided by Caleb and Lukes Mom

Categories One Dish Meal

Time 19m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

1 (14 3/4 ounce) can marie callendar's chicken pot pie style soup
2 1/2 cups wide egg noodles
1 cup shredded mild cheddar cheese
salt & pepper (to taste)

Steps:

Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.

Nutrition Facts : Calories 273.4, Fat 13.9, SaturatedFat 8.3, Cholesterol 66.2, Sodium 240.6, Carbohydrate 23.1, Fiber 1.1, Sugar 0.8, Protein 13.9

CHICKEN POT PIE CASSEROLE WITH NOODLES

Chicken Pot Pie Casserole with Noodles image

This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.

Provided by JRS_cook

Categories Main Dish Recipes Casserole Recipes Noodles

Time 1h10m

Yield 14

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g

EASY CHICKEN POT PIE CASSEROLE

Easy Chicken Pot Pie Casserole image

Chicken pot pie in a casserole form is very simple to make. The recipe is similar to the popular impossible pies and it will become a family favorite.

Provided by Peggy Trowbridge Filippone

Categories Dinner Entree

Time 1h10m

Yield 10

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter, melted
1 1/2 to 2 pounds boneless, skinless chicken breasts (about 2 large breasts)
1 1/2 teaspoons dried sage , divided
1 1/2 teaspoons dried thyme , divided
2 cups frozen mixed vegetables, thawed
1/2 cup finely chopped sweet onion
1/2 cup sliced roasted red peppers
1/2 teaspoon freshly ground black pepper
2 cups homemade biscuit baking mix
1/4 teaspoon onion powder
1 1/2 cups whole milk
1 cup strong chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 cup finely shredded cheddar cheese

Steps:

Preheat the oven to 375 F.

Nutrition Facts : Calories 421 kcal, Carbohydrate 26 g, Cholesterol 108 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 780 mg, Sugar 7 g, Fat 19 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

SOUPER EASY CHICKEN POT PIE

Souper Easy Chicken Pot Pie image

This of my version of the ultimate easy and cheater chicken pot pie. We make this on nights when the family is all going a different direction but we want some comfort food! It comes together really quickly and uses every day ingredients. When I have the time I make my own crust and I sometimes use different vegetables. I have even used frozen stew veggies that I thawed before cooking! Sometimes I used canned chicken! You can make it as easy or complicated as you want!

Provided by QueenJellyBean

Categories Savory Pies

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 prepared pie crusts
1 cup chicken, cooked and chopped
2 (15 ounce) cans mixed vegetables (I use Veg All as I like the addition of potatoes)
1 (10 3/4 ounce) can condensed cream of chicken soup

Steps:

Line pie plate with 1 crust.
Mix together the chicken, vegetables and soup. Pour into pie plate.
Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
Poke or cut a few lines in the crust to release steam.
Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.

Nutrition Facts : Calories 313.9, Fat 17.4, SaturatedFat 4.4, Cholesterol 3, Sodium 659.6, Carbohydrate 33.1, Fiber 4.8, Sugar 2.8, Protein 6.4

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