Chicken Pot Pie Casserole

By vealam

Ingredients

• for the gravy:
• 2 cups of chicken stock
• 1 cup of fat free or 1% milk
• 1/2 cup flour
• salt and pepper to taste
• for the casserole:
• 2 Tbsp butter, melted
• 2 chicken breasts,cut in small pieces, seasoned with 1/2 tsp salt. 1/2 tsp onion powder, and 1/4 tsp pepper
• 2 1/2 cups of frozen vegetables - I used a mix of peas, corn, and green beans
• 1/2 cup frozen bell pepper strips
• 12 ounces of egg noddles, cooked according to package
• 1/2 cup reduced fat shredded cheddar cheese

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from heathersfrenchpress.com

Preparation

Step 1

Begin by making the gravy -
in a medium saucepan over medium heat whisk together the chicken stock, milk, and flour.

Bring to a boil, and continue to whisk until the sauce thickens, about 5 minutes
season with salt and pepper.

Heat oven to 350 degrees
pour melted butter in a large casserole dish.

Add chicken and all the vegetables; top with egg noodles, gravy,and finally the shredded cheese.

Bake at 350 degrees for 35 minutes.

Allow to sit 5 minutes before serving.

If you’re in a hurry you can substitute a can of cream of chicken soup, but homemade is SO much better, and it really doesn’t take that much extra work.

Believe me when I say this chicken pot pie casserole is one meal that even your pickiest eater will approve, and the leftovers are even better the next day!