Description
This Crustless Rotisserie Chicken Pot Pie Casserole is a comforting and hearty dish combining tender rotisserie chicken, fresh vegetables, and a creamy sauce with noodles, all topped with a crunchy parmesan and panko crust. It’s an easy-to-make casserole perfect for a weeknight dinner, offering all the classic flavors of chicken pot pie without the crust fuss.
Ingredients
Filling
- 2 cups rotisserie chicken, shredded or diced
- 1 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 3-4 garlic cloves, finely chopped
Sauce
- 2 Tbsp flour
- 2 cups chicken broth
- 2 cups heavy cream
Other Ingredients
- 3 cups cooked noodles (bow ties)
- 1/2 cup panko
- 1/4 cup parmesan cheese
- 2 Tbsp butter
- Salt to taste
- Pepper to taste
Instructions
- Prep Ingredients: Thaw the frozen peas and corn completely. Shred or cube the rotisserie chicken into bite-sized pieces. Preheat your oven to 375°F (190°C).
- Cook Noodles: Prepare the bow tie noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a cast iron skillet, heat butter over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant. Season with salt and pepper to taste.
- Make Sauce: Sprinkle the flour over the sautéed vegetables and cook for about a minute, stirring constantly to avoid lumps. Gradually pour in the chicken broth and heavy cream, stirring continuously. Cook for 3 minutes until the sauce thickens slightly.
- Combine Filling: Stir in the shredded chicken, thawed peas, corn, and cooked noodles into the sauce mixture. Mix everything thoroughly to ensure even distribution.
- Add Topping: In a small bowl, combine the parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole in the skillet.
- Bake: Place the skillet uncovered in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow the filling to set slightly.
Notes
- The recipe uses a cast iron skillet for sautéing and baking, which helps evenly distribute heat and create a crispy topping.
- Make sure to cook the noodles al dente so they don’t become mushy during baking.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- Using rotisserie chicken saves time and adds great flavor to the dish.
- Feel free to swap vegetables for others like green beans or mushrooms depending on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
