Pot Pie Pasta Casserole is loaded with shredded rotisserie chicken, al dente egg noodles, green beans, peas, carrots, celery, fresh herbs, and pantry staples like cream of chicken soup. It's total comfort and an easy weeknight dinner the whole family will love!
1,10.5 oz. cancan cream of mushroom (or cream of celery)
1cupmilk (or heavy cream)
salt and pepper to taste
1,9 inchpie crust, crumbled (optional)
Preheat oven to 375°F. Set a 9x13 inch baking dish to the side.
Bring a large pot of water to boil for the egg noodles. Cook according to package, al dente 6-7 minutes. Drain and set noodles aside.
Shred rotisserie chicken and set aside in a bowl.
Melt butter in a large skillet over medium heat. Stir in garlic, onion and celery and cook for ~3-4 minutes or until vegetables soften. Add in peas, carrots, green beans, thyme, salt and pepper and stir. Add in flour to coat the vegetables.
Add in broth and milk and bring to a simmer for 3-5 minutes. Stir in cream of chicken and cream of mushroom soups. Stir until combined and remove from heat.
Pour the cooked noodles into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir well until pasta, chicken and vegetable/sauce is evenly distributed. Sprinkle the top of the casserole with pie crumbles (optional) and bake for 20-25 minutes or until hot and bubbly. Garnish with parsley and enjoy warm!
The pie crust crumbled on top is optional.
Use heavy cream instead of milk for an even creamier flavor.
Taste the sauce and adjust seasonings if needed before stirring into the pasta and chicken.
Storage: keeps well properly stored in the fridge for 4-5 days.