Description
This hearty and comforting bake combines all the goodness of a classic chicken pot pie with pasta, creating a rich, creamy, and cheesy dish that’s perfect for family dinners. With tender chicken, pasta, and veggies all enveloped in a luscious, creamy sauce, this is sure to be a crowd-pleaser!
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 3 cups pasta (penne, rotini, or elbow macaroni)
- 1 1/2 cups frozen mixed veggies (peas and carrots or any preferred combination)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package directions, drain, and set aside.
- In a large mixing bowl, combine the cooked chicken, pasta, frozen veggies, cream of chicken soup, sour cream, chicken broth, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
- Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Drizzle the melted butter over the cheese for extra richness.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let the dish cool for 5 minutes before serving.
Notes
- You can swap in any frozen veggies you like, such as corn, green beans, or broccoli.
- If you prefer a crunchier topping, you can sprinkle some breadcrumbs or crushed crackers on top before baking.
- For an extra creamy version, you can add more sour cream or even a little cream cheese to the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole, Pasta
- Method: Baking
- Cuisine: American