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Chicken pot pie Casserole


This is an old casserole recipe that my mother used to make for me and my siblings after a long day of playing on the playground. Most casserole recipes call for a can of mushroom soup, but I think the chicken pot pie soup taste better and is more economically friendly than having to buy chicken and vegies seperatly.


Instead of cheddar cheese, Stir 2 tbsp. of dry bread crumbs with 1 tbsp. of butter, and sprinkle over casserole in step 5.


  • 2 Cups Marie Calander's Chicken Pot Pie Soup
  • 3 Cups Egg noodles, cooked and drained
  • 1/4 Cup Grated parmesan cheese
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Shredded cheddar chesse
  • 1/2 Cup Milk


1. Preheat oven to 400 degrees.

2. Spray the inside of a 1 1/2 quart casserole dish with PAM Cooking Spray.

3. Combine and stir the chicken pot pie soup, milk, noodles, parmesan, and pepper into the casserole dish.

4. Bake 25 - 30 minutes

5. Stir well and sprinkle cheddar cheese over evenly.

6. Bake casserole an additional 3-5 minutes