Quick & Crunchy Chicken Pot Pie Noodle Bake
As a busy nurse and mom of two, I created this Quick & Crunchy Chicken Pot Pie Noodle Bake to deliver a hearty, kid-approved meal that doesn't take hours in the kitchen. Combining the comfort of pot pie flavors with the simplicity of a noodle casserole, this dish features savory chicken pot pie-style soup filled with peas, carrots, celery, potatoes, and corn. With just a few simple ingredients, you can whip up a delicious meal that is sure to please the whole family. For an added twist, I love incorporating a crunchy topping made of breadcrumbs and herbs to give it extra texture and flavor. Perfect for weeknight dinners where time is short but love is plentiful!
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Marie Callender's chicken pot pie style soup
1 (14 3/4 ounce can)
Wide egg noodles
2 1/2 (cups, cooked)
Shredded mild cheddar cheese
1 (cup)
Breadcrumbs
1/2 (cup for crunchy topping)
Garlic powder
1/2 (teaspoon for topping (optional))
Dried herbs (thyme, parsley, etc.)
1 (teaspoon for topping (optional))
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Boil the egg noodles in a large pot of salted water until tender, about 7-9 minutes. Drain and set aside.
3
In a medium mixing bowl, combine the cooked noodles with the can of Marie Callender's chicken pot pie style soup. Stir until evenly mixed.
4
Transfer the noodle and soup mixture into a small casserole dish. Spread evenly.
5
Sprinkle the shredded mild cheddar cheese over the top of the casserole.
6
For a crunchy topping, mix breadcrumbs with a pinch of garlic powder and dried herbs of your choice (like thyme or parsley) and sprinkle over the cheese.
7
Cover the casserole dish with foil and bake in the preheated oven for 12 minutes.
8
After 12 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbling and the topping is golden.
9
Remove from oven, allow to cool slightly, then serve warm. Season with salt and pepper to taste.
Nutrition Information
8.8g
Fat
22.5g
Carbs
8.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Quick & Crunchy Chicken Pot Pie Noodle Bake?
It is a hearty, kid-approved meal that combines the comfort of chicken pot pie flavors with the simplicity of a noodle casserole and a crunchy topping.
Who created this recipe?
The recipe was created by a busy nurse and mom of two looking for a quick, delicious family meal.
What specific soup is used in this recipe?
The recipe calls for one 14 3/4 ounce can of Marie Callender's chicken pot pie style soup.
What type of noodles are recommended?
Wide egg noodles are used for this casserole.
How many cups of cooked noodles do I need?
You will need 2 1/2 cups of cooked wide egg noodles.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long should the egg noodles boil?
Boil the noodles in salted water for 7 to 9 minutes until they are tender.
What vegetables are included in the chicken pot pie style soup?
The soup contains peas, carrots, celery, potatoes, and corn.
What type of cheese is used for the topping?
Shredded mild cheddar cheese is used to cover the top of the casserole.
How much cheese is required?
The recipe requires 1 cup of shredded mild cheddar cheese.
What makes the topping crunchy?
A mixture of breadcrumbs, garlic powder, and dried herbs creates the crunchy texture.
How much breadcrumbs are used?
The recipe calls for 1/2 cup of breadcrumbs for the topping.
What optional spices can be added to the breadcrumbs?
You can add 1/2 teaspoon of garlic powder and 1 teaspoon of dried herbs like thyme or parsley.
How do you prepare the noodle and soup mixture?
Combine the cooked noodles with the can of soup in a medium mixing bowl and stir until evenly mixed.
What kind of baking dish should be used?
A small casserole dish is recommended for this recipe.
How long does the casserole bake while covered?
Bake the casserole covered with foil for 12 minutes.
Why is the foil removed for the last few minutes of baking?
The foil is removed to allow the cheese to bubble and the breadcrumb topping to become golden.
How long is the final uncovered baking period?
Bake for an additional 5 minutes after removing the foil.
How many calories are in a serving?
Each serving contains 200 calories.
What is the fat content of this dish?
The dish contains 8.8 grams of fat.
How much protein is in this recipe?
There are 8.8 grams of protein per serving.
What is the carbohydrate count?
The recipe contains 22.5 grams of carbohydrates.
Is this recipe considered kid-friendly?
Yes, it is designed specifically to be a kid-approved and family-friendly meal.
What are some tags associated with this recipe?
Tags include chicken pot pie, noodle casserole, easy dinner, quick recipe, and comfort food.
Can I season the dish with salt and pepper?
Yes, you should season with salt and pepper to taste before serving.
Is this a good option for a quick weeknight dinner?
Yes, it is specifically described as a quick recipe perfect for weeknights when time is short.
How many ingredients are in the recipe?
The recipe has 8 ingredients including seasonings.
Should the dish cool before serving?
Yes, allow the casserole to cool slightly after removing it from the oven before serving warm.
What is the primary texture of the dish?
The dish is creamy from the soup and cheese with an added crunchy texture from the breadcrumb topping.
Is the garlic powder mandatory?
No, the garlic powder and dried herbs are listed as optional ingredients for the topping.