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Chicken Pot Pie Casserole

This simple casserole transforms canned chicken pot pie soup and cooked egg noodles into a comforting meal. Combined with milk, black pepper, and topped with shredded cheddar, the mixture is baked until heated through and golden, offering a quick and easy take on the classic pot pie flavor for a weeknight dinner.
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Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 1343.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups Marie Calander's Chicken Pot Pie Soup
  • 3 cups Egg Noodles cooked and drained
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 cup Shredded cheddar cheese
  • 1/2 cup milk

Equipment

  • 1 Casserole Dish An 8x8 inch or similar sized baking dish.
  • 1 Large Mixing Bowl
  • 1 Rubber Spatula or Wooden Spoon
  • 1 Measuring Cups and Spoons Set
  • 1 Whisk (optional, for combining liquids)

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch or similar sized casserole dish.
  2. In a large mixing bowl, combine the Marie Calander's Chicken Pot Pie Soup, milk, and ground black pepper. Whisk until well combined.
  3. Stir in 1/4 cup of the shredded cheddar cheese into the soup mixture.
  4. Add the cooked and drained egg noodles to the soup and cheese mixture, folding gently to ensure the noodles are evenly coated.
  5. Pour the entire mixture into the prepared casserole dish, spreading it out evenly.
  6. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the casserole.
  7. Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese topping is melted and lightly golden.
  8. Carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow it to set and prevent burns.

Notes

This recipe offers a convenient shortcut, but for a truly elevated experience, consider enhancing the base. Instead of solely relying on canned soup, fortify it with a roux-based béchamel or add cooked chicken and a medley of sautéed aromatics like diced onions, carrots, and celery. Incorporate fresh herbs like thyme or sage for depth. For texture, ensure noodles are perfectly al dente and well-drained to prevent a soggy casserole. A blend of sharp cheddar and Gruyere cheese on top will yield a more complex flavor. Alternatively, replace the shredded cheese topping with a butter-biscuit crumble or puff pastry for a classic pot pie finish. Watch baking time closely; the goal is to heat through and melt the cheese without drying out the noodles or soup base.