Featured Recipe

Chicken Pot Pie Pasta Bake

Name: Chicken Pot Pie Pasta Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 10 ounces dried egg noodles; 3 tablespoons unsalted butter; 4 cloves garlic minced; 1 small white onion diced; 2 stalks celery diced; 1 cup frozen peas; 1 cup diced carrots; 1 cup green beans cut into 1-inch pieces; 1 teaspoon dried thyme; 3/4 teaspoon salt; 1/2 teaspoon black pepper freshly ground; 3 tablespoons all-purpose flour; 2 cups low sodium chicken broth; 1 1/4 cups whole milk; 1 (10-ounce) can condensed cream of chicken soup; 1 (10-ounce) can condensed cream of celery soup; 4 cups shredded rotisserie chicken; 1 cup crushed buttery crackers or bread crumbs optional; 2 tablespoons chopped fresh parsley for garnish

By Kate

Created on 28 January 2026

A baked casserole merging pasta, shredded chicken, and creamy vegetable sauce. Egg noodles cooked al dente provide chew, combined with a medley of peas, carrots, and green beans. Thickened sauce uses broth, dairy, and condensed soups, binding ingredients. Aromatic garlic, onion, and celery sautéed to soften. Finished with a crumbly topping for texture contrast. Practical weeknight comfort with a subtle herb touch of thyme. Serving eight, the dish balances protein, vegetables, and starch with savory notes and creamy richness. Baking until bubbling signals readiness and flavor melding. Adaptable with ingredient swaps and timing cues included.

Prep: 20 min

Cook: 35 min

Total: 55 min

Serves: 8 servings

chicken pasta casserole bake comfort food

Introduction

Noodles skinny but sturdy hold sauce better than weird pasta shapes. Shredded chicken adds protein punch and comfort factor without effort. Cream soups in cans get hate, but their thickening power and consistent flavor save time and giant clean-up. Vegetables not mushy — aim for tender-crisp, still some texture. Thymes aroma sneaks in corners, earthy. Cracker topping optional — adds much needed crunch contrast if lack bread nearby. Watch baking closely; too long and mixture loses juiciness; too short and sauce underdeveloped. Whole thing fills the kitchen with warmth, promises leftovers worth fridge space. Easy to customize — swap vegetables, soups, even herbs, but follow steps to keep creamy texture and balanced flavor. No fancy tools required, just control heat and timing like a boss.

Ingredients

10 ounces dried egg noodles

3 tablespoons unsalted butter

4 cloves garlic minced

1 small white onion diced

2 stalks celery diced

1 cup frozen peas

1 cup diced carrots

1 cup green beans cut into 1-inch pieces

1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon black pepper freshly ground

3 tablespoons all-purpose flour

2 cups low sodium chicken broth

1 1/4 cups whole milk

1 (10-ounce) can condensed cream of chicken soup

1 (10-ounce) can condensed cream of celery soup

4 cups shredded rotisserie chicken

1 cup crushed buttery crackers or bread crumbs optional

2 tablespoons chopped fresh parsley for garnish

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About the ingredients

Butter and fresh garlic form aromatic base to build flavor. Onions and celery soften but resist browning; that’s key for mellow foundation without bitterness. Frozen peas, carrots, green beans can be fresh if you plan ahead; adjust cooking times to avoid mush. Use dried thyme for dry pantry staple longevity; fresh can be messy but fresher tasting. Flour dusting creates thick, velvety sauce — sprinkle in handfuls and stir, no clumps allowed here. Chicken broth needs salt balance; if too salty, dilute with water or milk in sauce step. Milk type affects creaminess — whole or 2% preferred, but non-dairy can work with textural tradeoffs. Cream soups substituted with homemade roux and seasonings but canned shortcut saves time. Shredded rotisserie chicken shortcut beats raw cooking; saved labor and perfectly cooked protein every time. Crackers topping optional; breadcrumbs perfectly fine or omit for comfort food softer texture.

Method

Heat oven 360 degrees Fahrenheit. Grab 9x13 pan. Butter or spray if unsure stuck.

Fill large deep pot with water, salt liberally. Bring to full boil. Drop in noodles. Stir immediately to prevent clumping. Taste noodles around 5-6 minutes, aiming for bite but not raw center. Drain, toss with tiny splash oil or butter so they don’t glue together. Set aside.

Pull skin off rotisserie bird, shred meat by hand or forks. Chunk size matters here, not too fine. Toss loosely in bowl.

Melt butter in wide skillet on medium heat. Listen for gentle sizzle, not burn. Add garlic, onion, celery. Stir often. Vegetables should soften, smell sweet and aromatic after 3-5 minutes. If onions start browning, lower heat. No char needed; just soften.

Add frozen peas, diced carrots, green beans. Stir in. Heat will wake them gently. Sprinkle thyme, salt, pepper. Toss so evenly coated.

Sprinkle flour over veggies. Stir to coat without lumps forming. This dusting is your thickening base; cook flour 2-3 minutes so raw taste cooks off but no color change. If clumps appear, press and stir.

Slowly pour broth into pan while stirring, let sauce blend smoothly. Add milk next. Bring mixture to soft simmer, small bubbles breaking on the surface. Stir frequently to prevent sticking or lumps. Simmer 4-6 minutes until sauce thickens and veggies look tender but firm.

Whisk in condensed cream of chicken and celery soups. Combine until velvety, no streaks. Remove from heat promptly to avoid curdling or scorching.

Add drained noodles into baking dish first. Layer shredded chicken on top. Pour vegetable cream sauce evenly over chicken and noodles. Stir all together gently but thoroughly. Scrape bottom to incorporate any flavorful bits stuck to pan sides.

Top with crushed crackers or breadcrumbs if you want crunch. Gives crusty texture contrast after baking. Skip this if soft preferred.

Bake uncovered 25-30 minutes. Look for bubbling edges, golden crumbs. Insert fork midway to check internal temperature and texture. The smell should fill kitchen with cozy warmth, and edges slightly crisp. Overbaking risks dryness; keep watch.

Sprinkle with fresh parsley before serving. Bright green color amping freshness in appearance and aroma.

For substitutions: if no cream of celery soup, use another cream soup like mushroom or make quick roux with extra milk and chicken bouillon. Frozen veg can swap for fresh, but add slightly earlier in sauce step. Rotisserie chicken can be replaced with leftover roasted or cooked chicken breast or thighs sliced or shredded.

Technique Tips

Bringing water to full rolling boil before pasta stops it from sticking; toss noodles early and often to keep strands separate. Taste noodles early; don’t trust clocks, trust bite. Sweat garlic, onions, celery on medium heat, no hurry—brown onions turn bitter, not tasty. Add frozen vegetables and seasoning while still cold; heat wakes them slowly, preventing loss of structure. Flour coats veggies to thicken; stir into fat and vegetables 2-3 minutes to remove raw taste. Slowly add liquids off heat or low heat to avoid lumps. Bring sauce to gentle simmer, bubbles small and breaking evenly across surface as sign of doneness. Avoid overcooking vegetables here. Stir cream soups in off heat to prevent curdling. Layer pasta first, then chicken, then sauce; combining in dish saves mixing bowls. Crumbs top before baking create satisfying crunch crust, check for even coverage. Baking uncovered encourages evaporation to thicken sauce. Watch bubbling around edges, slight golden spots on crumbs, internal heat signals ready to eat. Use parsley at last moment for freshness and color. Leftovers store well; reheat gently to avoid drying. Substitute soup types or chicken with confidence but keep ratios similar to maintain texture.

Chef's Notes

💡 Use leftover chicken or rotisserie to save time. Shred by hand for a rustic feel. Chunk size should be medium for bites not to disappear. When boiling noodles, salt the water generously. This infuses flavor. Keep a timer for 5-6 minutes. Check every minute after that. Do not boil until mushy but al dente.
💡 Focus on onion and garlic in the skillet. Melt butter gently, let the aroma fill the kitchen. Sweat vegetables until they're tender but avoid browning. Adjust heat if needed. Frozen veggies can save prep time. Add straight from the freezer to the skillet with cold oils; they’ll thaw and warm as you sauté.
💡 Sprinkling flour over the sautéed veggies should mix in quick. Want to avoid lumps? Stir well, cook flour for 2-3 minutes to ditch raw taste. Gradually add chicken broth. Keep stirring! The sauce should start thickening. Watch closely for simmer; small bubbles show it’s close.
💡 Include crushed crackers or breadcrumbs on top if you want crunch. This contrast gives a nice texture change after baking. If omitting, let the creamy essence come forward. Baking time should be monitored; bubbling edges mean progress. Stir gently during assembly to distribute sauce evenly.
💡 Do not rush cooling for leftovers. Store in an airtight container in the fridge. Taste may intensify overnight. Reheat gently in the oven to retain moisture. Can also microwave but cover to avoid splatters. If too thick the next day, add a splash of milk while reheating.

Kitchen Wisdom

What's a good substitute for rotisserie chicken?

Use cooked chicken breast or thighs; shred or chop. Leftover BBQ chicken? Great variant. Keep size consistent for texture.

Can I use fresh vegetables instead of frozen?

Yes, just be cautious about cooking time. They might need earlier treatment in the skillet. Aim for tender-crisp.

How do I know if the sauce is thick enough?

Watch for bubbles; soft simmer means you’re there. Should coat the back of a spoon. If too thin, simmer longer; worries about clumps? Keep stirring.

Storage options for leftovers?

Best in the fridge for 3-4 days. Freezing? Sure, but maybe separate the topping. Reheat slowly; sauce thickens. You can mix a splash of broth if needed.