1.4
5 ratings

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.

Ready in
30 m
4
Servings
364
Calories Per Serving

Notes

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

Ingredients

  • 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

Directions

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

 

 

 

 

Nutritional Facts
Servings4
Calories Per Serving364
Total Fat19g30%
Sugar2gN/A
Saturated8g39%
Cholesterol99mg33%
Protein24g48%
Carbs22g7%
Vitamin A99µg11%
Vitamin B120.6µg10.8%
Vitamin B60.3mg16.6%
Vitamin C1mg2%
Vitamin D0.7µg0.2%
Vitamin E0.5mg2.3%
Vitamin K2µg3%
Calcium232mg23%
Fiber1g3.9%
Folate (food)18µgN/A
Folate equivalent (total)115µg29%
Folic acid57µgN/A
Iron2mg10%
Magnesium41mg10%
Monounsaturated7gN/A
Niacin (B3)7mg36%
Phosphorus313mg45%
Polyunsaturated3gN/A
Potassium262mg7%
Riboflavin (B2)0.3mg20.1%
Sodium256mg11%
Thiamin (B1)0.4mg25.7%
Trans0.3gN/A
Zinc2mg15%