Dixie Casserole–Instant Pot creamy chicken and egg noodle casserole with cheddar cheese.
Dixie Casserole
I found a version of this recipe on pinterest and was a little skeptical that it would be good but I was so happy with the results! Mmm mmm! I loved the creamy noodles (yes use cream of celery soup and yes it tastes so good in this dish), the tender bites of chicken (use thighs for best results) and the cheddar cheese to top it all off. With only a 1 minute pressure cooking time this dish comes together quite quickly! I was serving it as a potluck dish so I kept it on the keep warm setting until the dinner started.
Ingredients/Substitution Ideas
- Olive oil
- Boneless skinless chicken thighs–or breasts
- Garlic powder
- Kosher salt
- Pepper
- Red pepper flakes
- Chicken broth
- Egg noodles
- Cream of celery soup–or cream of chicken, mushroom
- Sour cream
- Shredded sharp cheddar cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the chicken and cook it for just 2-3 minutes. Sprinkle the chicken with garlic powder, salt, pepper, and red pepper flakes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the pasta. Dump the cream of celery on top of the noodles.
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 and then move valve to venting. Remove the lid.
Stir in sour cream and half of the cheese.
Sprinkle the remaining cheese on top and serve. Alternatively, scrape the mixture into a 9×13 inch pan and bake with the cheese on top at 350 degrees for 25 minutes for a more baked casserole taste.
Notes/Tips
- Serve as the main dish or as a side dish. A green salad or roasted vegetables goes great with this dish.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe in a 3 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 sour cream are Mexican Sour Cream Rice and Sour Cream Noodle Bake.
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.
Dixie Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot creamy chicken and egg noodle casserole with cheddar cheese.
Ingredients
- 2 tsp olive oil
- 3 boneless, skinless chicken thighs, cut into bite size pieces
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp pepper
- Pinch of red pepper flakes
- 3 1/2 cups chicken broth
- 1 (12 oz) package egg noodles
- 1 (10.5 oz) can cream of celery soup
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the chicken and cook it for just 2-3 minutes. Sprinkle the chicken with garlic powder, salt, pepper, and red pepper flakes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta. Dump the cream of celery on top of the noodles.
- 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 and then move valve to venting. Remove the lid.
- Stir in sour cream and half of the cheese. Sprinkle the remaining cheese on top and serve. Alternatively, scrape the mixture into a 9×13 inch pan and bake with the cheese on top at 350 degrees for 25 minutes.
More Instant Pot Egg Noodles Recipes…
Instant Pot Dad’s Casserole
Layers of egg noodles, cream cheese, chicken, red sauce and cheese. A family favorite!
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.
Illinois Casserole
Baked egg noodle casserole with a creamy cottage cheese and sour cream sauce.
*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.
Another easy, yummy recipe. Only change I will make next time is less black pepper. A smaller amount along with the pinch of red pepper would be just enough bite for me. As written, a little too peppery for me.
okay! Good to know! Thanks Donna 🙂
We loved it so much! our crockpot recently broke, so ive been trying out these recipes on the stove and they are delicious. we didnt have cream of celery at the store, so I went with mushroom for a more earthy wintery vibe and it was perfect. also added some parm on top before putting it in the oven. We will definitely be making this again!
we loved it as is. I want to make it again but don’t have egg noodles at home. can I make it the same way but with spaghetti or bucatini?
Super tasty! made in my 6 quart, almost exactly as written. I used heaping teaspoons of pepper and garlic and close to 1/2 of tsp of red pepper flakes (cuz we like it spicy 😉). I was a rebel and didn’t measure out the cheese, just dumped in some freshly grated that looked about the right amount. This dish, like so many 365’s is a definite keeper. Hubby said it perfectly when he said that he’d eat it again.
If I didn’t HAVE to measure for accurate recipe writings I would be like you and eyeball everything! haha! Thanks for the 5 stars.
Same question , can you make this in a slow cooker , or one pot?
Same question as above, can the Dixie casserole be made in a crock pot? I would like to have a recipe for that.
Can you cook this in the crockpot and if so can I have the directions if you have it?
Wouldn’t it be the same only cooking for anger period of time?