Flu Season Casserole–a tasty chicken, noodle and vegetable dinner that you can make fast in your Instant Pot.

Flu Season Casserole
When you’re in the middle of flu season and you want something besides soup this dish is a winner. It’s like a cross between chicken noodle soup and a creamy casserole. It’s a dump and go recipe which means you’ll add the ingredients into the pot and walk away. Plus it has only a 1 minute pressure cook time (those egg noodles cook fast) so it’s something you can make on a night when you don’t have a ton of time. Skyler and I both loved this dish!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Egg noodles
- Rotisserie chicken–or cooked chopped chicken
- Carrots
- Frozen peas
- Frozen corn
- Frozen green beans
- Cream cheese
- Butter
- Garlic powder
- Italian seasoning
- Kosher salt
- Black pepper
- Poultry seasoning
- Onion powder
- Milk
Steps
Add broth, egg noodles, chicken, carrots, peas, corn, green beans, cream cheese, butter, garlic powder, Italian seasoning, salt, pepper, poultry seasoning and onion powder into Instant Pot (in that order). Don’t stir.

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 minutes and then move valve to venting. Remove the lid.

Stir. Add in a splash of milk. Serve and enjoy!

Notes/Tips
- Serve alongside garlic bread and caesar salad.
- Instead of a half cup of each of the frozen vegetables you can use 1 ½ cups of frozen mixed vegetables.
- For extra flavor add a dash of hot sauce or a little parmesan cheese when serving.
- To make it soupier you can increase broth and milk at the end to make it more like a creamy soup.
- 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 peas are Instant Pot Brown Rice Pilaf with Chicken Sausage and Instant Pot Dinner in a Dish.
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.


Flu Season Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 6 servings 1x
Description
A tasty chicken, noodle and vegetable dinner that you can make fast in your Instant Pot.
Ingredients
- 2 1/4 cups chicken broth
- 8 ounces wide egg noodles
- 2 heaping cups chopped rotisserie chicken
- 2 medium carrots, peeled and sliced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup frozen green beans
- 2 ounces cream cheese
- 1 Tbsp butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 tsp onion powder
- Splash of milk
Instructions
- Add broth, egg noodles, chicken, carrots, peas, corn, green beans, cream cheese, butter, garlic powder, Italian seasoning, salt, pepper, poultry seasoning and onion powder into Instant Pot (in that order). Don’t stir.
- 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 minutes and then move valve to venting. Remove the lid.
- Stir. Add in a splash of milk. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot

More Instant Pot chicken noodle dishes…
Cockadoodle Casserole
Egg noodles with chicken, mushrooms, corn, spinach and cream cheese. An easy, filling dinner made in the Instant Pot.
Amish Sunday Casserole
Old fashioned eggs noodles with chicken, spinach, mushrooms and parmesan cheese. Made fast in the Instant Pot.
*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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