Creamy Chicken Pot Pie Pasta Bake
A comforting weeknight casserole combining tender shredded chicken, mixed vegetables, and pasta in a rich, creamy garlic-and-onion-flavored sauce. Topped with melted cheddar cheese and an optional golden panko crust for added crunch.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 12 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1½ cups milk
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup panko breadcrumbs (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain well and set aside.
- Whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a large skillet over medium heat.
- Stir in the shredded chicken and mixed vegetables. Simmer gently for 5–7 minutes until vegetables are tender.
- Add the cooked pasta to the skillet and stir to coat with the sauce.
- Sprinkle shredded cheddar cheese evenly over the mixture. Cover and cook until melted, about 3-5 minutes.
- If using, add panko breadcrumbs and broil for 2–3 minutes until golden and crispy. Watch closely to avoid burning.
- Serve immediately as a warm, crowd-pleasing dish.
Notes
Reserve 1 cup of pasta water if the mixture becomes too dry
Substitute soup and veggies with leftover ingredients from your fridge
Store leftovers in the refrigerator for up to 3 days or freeze for 3 months
Substitute soup and veggies with leftover ingredients from your fridge
Store leftovers in the refrigerator for up to 3 days or freeze for 3 months