Description
A comforting casserole that combines the classic flavors of chicken pot pie without the hassle of a crust.
Ingredients
Scale
- 8 oz egg noodles
- 2 tablespoons butter
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- 1 cup corn
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 7-8 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in cream of chicken soup and milk until smooth.
- Add garlic powder, onion powder, salt, and pepper to the mixture. Fold in shredded chicken, peas and carrots, and corn.
- Gently add cooked egg noodles and toss to combine. Simmer on low for 5-7 minutes, then garnish with parsley and serve warm.
Notes
For extra richness, use cream instead of milk. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg