This Instant Pot Chicken Noodle Casserole is a one pot meal! Perfectly cooked pasta, flavorful chicken, and mixed veggies combined into a tasty dinner option!
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Each week, Monday seems to be our crazy day. Maybe its because we play catch up from the weekend, or because my son has football games, the kids always seem to have homework, and basically…..everything seems to be jam packed into that day. Whatever the reason, we are running around each and every Monday.
I try to meal plan over the weekend and I always plan Monday dinner as leftovers from the weekend, or something quick. Last week, this Instant Pot Chicken Noodle Casserole was just the thing to make.
I prepped it during the day, cooked it while helping with homework, and had time to get everyone fed before leaving for my oldest sons football game. I even had it cleaned up in under 10 minutes due to it being a one pot meal!
Instant Pot: https://amzn.to/32vGO2a
Instant Pot Non Stick Liner (game changer, I love mine): https://amzn.to/2qt7Skp
The best part was, we had enough leftovers to enjoy again the next evening for dinner!
This meal was incredibly flavorful, family (and kid) approved, and can easily be adapted to fit preferences. If you don’t like mixed veggies, use whichever type you prefer!
Have some friends or family over for dinner and impress them with this meal! You can add a side salad, rolls, or fresh fruit to serve with this….or you can serve on its own! This also goes great in thermos’ for lunches to change things up from a daily sandwich!
Let me know what you think and hope you enjoy!
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Instant Pot Chicken Noodle Casserole
Ingredients
- 1 lb boneless chicken breasts, diced
- 1 tablespoon olive oil
- 16 oz frozen mixed veggies
- 16 oz egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup French fried onions
Instructions
- Turn the sauté function on your Instant Pot and add in the chicken, olive oil, garlic powder, onion powder, seasoned salt, and black pepper.
- Allow to cook for about 2-3 minutes, or until the outside of the chicken is white in color.
- Turn off the sauté feature and add in the egg noodles, chicken broth, and mixed veggies.
- Place lid securely onto Instant Pot and ensure valve is in sealed position.
- Cook manual, high pressure for 5 minutes followed by a quick release.
- Once pin drops, remove lid and stir in the heavy cream.
- Place sauté function back on and allow to cook another 2-3 minutes, or until sauce thicken.
- Stir in the shredded cheese and French fried onions.
- Serve and enjoy!
Laura Rohrback
What size instant pot is this based on?
Kristin
6 quart Instant Pot 🙂
John
Very easy and very tasty. Didn’t have mixed vegetables used corn.
Kristin
Yay! Glad to hear you enjoyed!!
Kayleigh
This recipe is off. It was more of a soul than a casserole. Sauce never thicken
Kristin
Hmmm, did you use the cream? Saute for a few minutes? It should have thickened up more than a soup!
Tom W.
It’s a cold November evening and I’ve had a hankering for a couple of weeks for what we kids called “Noodle Stuff” (what I later learned was chicken noodle casserole) and I’ve been dying to break out the Instant Pot.
This recipe is perfect and at just the right time! I’m adding sauteed mushrooms and onions and using chicken thighs but the rest of it is coming straight from this recipe.
The steam from the Instant Pot is adding to the humidity that I always loved as kid when just in from playing outside in the cold and Mom was making spaghetti. Good food and good memories.
Kristin
Awww I am glad it was enjoyed! Love the additions you made!
Trixie
I don’t have chicken broth but bouillon cubes. Do you suggest mixing them into water before it all goes into the IP? Or can I toss water and 2 cubes (1 per 2 cups) in?
Kristin
I personally like to dissolve them in water first, however, I know lots of people that simply toss them in. Completely up to you! Enjoy!
Allison
I don’t have any chicken broth. Would vegetable broth work for this?
Kristin
Absolutely! That works great!
Joel
I followed everything to a T, and wound up with a very bland and mushy meal. There was no flavor to this
Kristin
Oh bummer to hear! It definitely shouldn’t have been bland. You can definitely add more seasonings as desired, even adding some red pepper flakes for heat. Sorry to hear it wasnt a hit with you all!
Cindy
We loved it !! Turned out perfect. Thank you
Kristin
Yay! Glad you enjoyed!!
Steffi
I also have the same problem with the noodles not cooking if they are not covered completely. I can’t push them down all the way into the liquid. 4 cups don’t seem enough for 16oz of noodles. My I pack of noodles said 16oz(1lb) is that the right measurement??
Kristin
Hi, yep, thats the correct measurement. You just want to push the noodles down as much as possible, but it doesnt have to be fully submerged! Hope you enjoy!
Kathy
Great recipe! Turned out perfectly! BTW, we forgot to get heavy cream but substituted evaporated milk. Turned out great! Thank you!
Kristin
Yay! Glad you enjoyed! Great tip on the evaporated milk in case we don’t have heavy cream on hand, thanks!
Kathy B
Can you use Reames frozen noodles in this??
Kristin
I believe so, I haven’t tried personally, but from what I have heard, they tend to hold up a bit better in the Instant Pot!
Arthur
Great flavour but my egg noodles were mush after 5 minutes of pressure cooking. Will try 4 with smaller cubes of chicken to see if that helps.
Kristin
Sorry to hear that! Definitely try decreasing by one minute and see if that helps with the texture! Glad you enjoyed!
Karley
How many servings does it make? How big is a serving?
Kristin
8 servings and about 1 1/2 cups per serving! Enjoy!
Kristen
There is not enough liquid to even come close to covering the 16 ozs of noodles. Even pushing them down.
Kristin
You don’t need to cover it entirely, it will still cook the pasta and be a tasty dish! Enjoy!
Gabby
Super yummy!! This will definitely be a weekly instant pot meal. It was so easy, quick and DELICIOUS.
Side note:
-I did add a little cold water & Flour mix to thicken it faster.
-I added a little cayenne pepper
– I also added 1/2 cup of parm
Kristin
Yay! Glad to hear you enjoyed it! I love the changes you made!
Jenna
I used some leftover dry chicken and doubled the oil because it all got soaked up right away. This is delicious! The chicken was revived and I didn’t have to dump it 😊
The top noodles weren’t fully cooked either but by the time the cream was thickened I couldn’t find them anymore. I also added an extra minute because that seems to be a theme for me and they were cooked perfectly! (SE WI)
Kristin
Great idea to use the leftover chicken in this! Glad you enjoyed!!
Kara
Delicious! My husband and I both loved this recipe. It was a great comfort meal after a long stressful day. This is going in my “favorites” list for a quick, easy and really delicious meal. Thank you!
Kristin
Awwww, I love hearing that! Glad you both enjoyed!
Melissa
This was great thank you . All of us enjoyed it
Kristin
Yay! Glad you enjoyed it!!
Leah
If I don’t have egg noodles which could I use? Any???
Kristin
You could definitely sub a different pasta, it would just alter the cook time. Since egg noodles cook so fast, if you use a different type of pasta, I would suggest adding 1-2 minutes onto the cook time to ensure it is fully cooked! Enjoy!
Scot
Very good, wife said taste like a chicken pot pie. We enjoyed!
Kristin
YAY! Glad you enjoyed it! It definitely has the chicken pot pie taste to it!
Sherry
I haven’t made this yet, where would I find heavy cream? In the dairy section?
Kristin
Yep, heavy cream is located in the dairy section, near the half and half typically! Hope you enjoy!
AC
Is there a substitution for the heavy cream to lower the fat?
Kristin
You can use evaporated milk or substitute half the heavy cream for milk. It wont be “as” creamy and thick, but will work just as good!
Ophelia
We love this dish. My only question is, the noodles in the top never cook. What can I do about this? Thank you
Kristin
Do you push the noodles to ensure they are fully submerged in the liquid? If not, make sure they are and it should help!
Linda
Can I get the recipe I couldn’t find one and can this be made in a crockpot? How would you cook it in the crockpot
Kristin
If you scroll down, you’ll see the recipe card with entire recipe! As for making this in the crockpot, I am afraid this would get too dry. You can cook the pasta separate, cooking only the chicken in the crockpot. Then add in the veggies and pasta towards the end? Hope you enjoy!
Rozmin
Loved the recipe, didn’t have fried onion so sliced a red onion and added with cheese. It’s perfect
Kristin
Oh yummy variation idea! I will need to try that as I too don’t always have fried onions on hand! Glad you enjoyed!