Cockadoodle Casserole–egg noodles with chicken, mushrooms, corn, spinach and cream cheese. An easy, filling dinner made in the Instant Pot.
Cockadoodle Casserole
This chicken and noodle casserole has a little bit of this and a little bit of that and it all comes together in your Instant Pot. The creamy noodles and chicken will get eaten up quickly! I know they did at my house. You can mix and match ingredients that you have on hand. Feel free to swap out the corn and spinach for a bag of frozen mixed veggies or use Boursin cheese in the place of cream cheese.
Recipe adapted from Instant Pot Cockadoodle Noodles on Pressure Luck Cooking.
Ingredients/Substitution Ideas
- Butter
- Mushrooms
- Water
- Better than Bouillon chicken base
- Worcestershire sauce
- Italian seasoning
- Minced dry onion
- Garlic powder
- Black pepper
- Kosher salt
- Egg noodles–or another type of short cut pasta
- Chopped cooked chicken–I used rotisserie chicken from Costco
- Cream cheese–or Boursin cheese
- Frozen sweet corn
- Spinach–fresh or frozen
- Shredded parmesan cheese–or another type of cheese you like
- Heavy cream–or milk, half and half, evaporated milk
- Hot sauce–I used Frank’s hot sauce
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 3 minutes. Turn off Instant Pot.
Pour in the water. Stir in the Better than Bouillon, Worcestershire, Italian seasoning, onion, garlic powder, pepper and salt. Sprinkle in the egg noodles. Add the chicken on top of the noodles. Add in the cream cheese, corn and spinach.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
Stir in the parmesan cheese and cream. Add hot sauce to taste. Serve and enjoy!
Notes/Tips
- Serve with steamed broccoli, green salad or roasted garlic green beans.
- Try adding in a bag of mixed vegetables instead of the corn and spinach.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with rotisserie chicken are Instant Pot Summer Solstice Salad and Love Machine Casserole.
- If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Cockadoodle Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
Egg noodles with chicken, mushrooms, corn, spinach and cream cheese. An easy, filling dinner made in the Instant Pot.
Ingredients
- 1 Tbsp butter
- 4 ounces sliced mushrooms
- 2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp Italian seasoning
- 1 Tbsp minced dry onion
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 8 ounces egg noodles
- 2 cups chopped cooked chicken
- 4 ounces cream cheese
- 1 cup frozen sweet corn
- 2–3 cups chopped spinach
- 1/3 cup shredded parmesan cheese
- 3 Tbsp heavy cream
- Hot sauce, optional
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 3 minutes. Turn off Instant Pot.
- Pour in the water. Stir in the Better than Bouillon, Worcestershire, Italian seasoning, onion, garlic powder, pepper and salt. Sprinkle in the egg noodles. Add the chicken on top of the noodles. Add in the cream cheese, corn and spinach.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir in the parmesan cheese and cream. Add hot sauce to taste. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Instant Pot Recipes with Egg Noodles…
Instant Pot Husband’s Delight
Instant Pot Husband’s Delight could be called wife’s delight or kid’s delight too! Everybody loves this sour cream noodle bake with egg noodles, ground beef, red sauce, cheese and sour cream. Speed up the prep process of this casserole with your Instant Pot.
Instant Pot Amish Beef Noodles
Tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
Instant Pot Cafeteria Noodles
Buttered egg noodles kicked up a notch! A super fast and easy recipe for classic comfort food.
Dixie Casserole
Instant Pot creamy chicken and egg noodle casserole with cheddar cheese.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I didn’t have spinach or heavy cream. Kale and evaporated milk were good substitutes. Good topped with the hot sauce.
I like those ideas!
Really good, and when husband and son comment on how tasty it is and go back for seconds, I know I’ve found a winner. Even “the one who doesn’t like mushrooms” ate it with gusto. 😉
NICE!!!
made this last night as written but doubled the recipe. It was FANTASTIC. So much flavor. I have 3 picky boys and they asked for it to be added to the weekly rotation. Great recipe thanks
I love hearing this Kris! thank you.
I just made this tonight and felt I just HAD to leave a review. I absolutely loved it! I doubled the recipe so I can freeze half and glad I did. It was easy and very good! Followed the recipe exactly. Came out perfect!
Thank you for posting this!!
Thanks for the 5 stars!
Delicious! However I got the burn message probably because I used GF egg noodles. I read from others that GF noodles should be cooked in a regular pot over the stove. I didn’t know how to get my frozen but precooked chicken heated up in the instant pot since I wouldn’t be using the 2 cups of water for the noddles. After the burn message I just used the sauté setting and Stir it around to warm it up. I also substituted cut carrots for the corn. Still a tasty dish.
Oh that’s too bad about the burn message. I’m really not familiar with gluten free noodles but that is good to know!
I’m having the same problem as a previous user has stated. I only want recipes in slow cooker or crock pot form but I NEVER get them that way. it’s always just for the insta pot and I don’t like that. can you please fix this?
It looks like you are signed up for slow cooker recipes. Hopefully this works!
i only have a crockpot, can these revipes be cooked in a crockpot? i subscribe each time i find your revipes and i mark the crockpot box but never get them for the crockpot, i don’tike using an instant pot.
I thought pressure cooking dairy products can cause curdling. how come it is safe to put the cream cheese in at the beginning as opposed to putting it at the end with the cream and the cheese??
Hi Pappy, I’m not sure why but I just know that it works! I don’t use it for any other dairy besides cream cheese.
I am not sure why but you should be getting only the slow cooker recipes to your emails. Are you clicking around on the website after you come there from the email and that’s where you see the instant pot recipes?
I make something so similar to this. Did you ever try making it with mixed vegetables? It brightens the color and it tastes good too. Plus I am alone and I read one time mushrooms are “funny” reheated. I’m funny about reheating mushrooms I use chickpeas as a substitute. So I still have protein. I use more water then. I’m also a Silk half and half girl. I don’t have high cholesterol, but I don’t want it either. Plus if anyone does buy the HWC and doesn’t use all of it. Freeze it in ice cube trays. 1 TBSP at a time. I freeze everything. No waste of food in my house. It’s always a shame to throw food out. I liked merging my two recipes to make one.
Good tips! thanks!