Dolly’s Creamy Chicken Noodle Casserole–an Instant Pot dinner with tender chicken, hearty egg noodles, creamy sauce and veggies all cooked together in one easy meal.
Dolly’s Creamy Chicken Noodle Casserole
This dinner reminds me of a creamy chicken noodle soup without the broth. It’s so yummy and I kept eating more and more bites of it. The leftovers were yummy the following night too. It’s a true dump and go recipe so getting the dinner going takes just a few minutes. If you’re serving a crowd keep the recipe as is, for a smaller group cut the recipe in half.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Boneless, skinless chicken thighs–or chicken breast
- Mrs. Miller’s old fashioned wide egg noodles–or Reames frozen egg noodles
- Kosher salt
- Black pepper
- Garlic powder–or 1 Tbsp minced garlic
- Onion powder
- Poultry seasoning
- Sour cream–or plain Greek yogurt
- Frozen mixed vegetables–I used green beans, carrots and peas
- Shredded cheddar cheese–or Monterey jack cheese
Steps
Pour broth into Instant Pot. Add in half the chicken. Add all of the noodles. Add the rest of the chicken. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. Microwave the vegetables for 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the sour cream, mixed veggies and cheese.
Serve and enjoy!
Notes/Tips
- Serve with a green salad, fruit or warm rolls and butter.
- Try adding in mushrooms, fresh or canned.
- Find the old fashioned egg noodles by the pastas. They are in a stand up bag and are thicker and look more homemade than regular egg noodles.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- This recipe makes a lot! Cut it in half for a smaller group.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This can be frozen, but the texture of the noodles may soften quite a bit.
- If you want more protein, 1.5x the chicken.
- Other recipes you can make with frozen mixed veggies are Instant Pot 3-Item Beef Stew and Get in my Belly Supper.
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.
Dolly’s Creamy Chicken Noodle Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 23 minutes
- Yield: 8–10 servings 1x
Description
An Instant Pot dinner with tender chicken, hearty egg noodles, creamy sauce and veggies all cooked together in one easy meal.
Ingredients
- 4 cups chicken broth
- 2 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 16 oz Mrs. Miller’s old fashioned wide egg noodles
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 cup sour cream
- 12 oz frozen mixed veggies
- 2 cups shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Add in half the chicken. Add all of the noodles. Add the rest of the chicken. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. Microwave the vegetables for 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream, mixed veggies and cheese.
- Serve and enjoy!
- Category: Chicken, Pasta
- Method: Instant Pot
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*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.
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