French Onion Cheesy Chicken Noodle Casserole–an Instant Pot dinner made with tender chicken, egg noodles, caramelized onions and French onion dip for an easy creamy pasta dinner.
French Onion Cheesy Chicken Noodle Casserole
Today’s recipe is one of those easy dinners that tastes like it took a lot more effort than it actually did. I started by sautéing sliced onions. A little baking soda helps them soften and brown much faster so you get great French onion flavor without waiting around for them to caramelize. Feel free to make this dish your own by stirring in mushrooms, spinach or peas or use rotisserie chicken instead of raw chicken. It also doubles really well if you’re feeding a crowd or want leftovers for lunch the next day. Double all the ingredients and keep the cooking time the same.
Ingredients/Substitution Ideas
- Olive oil
- Onion–yellow onion or sweet onion
- Baking soda–it helps the onions soften and brown more quickly
- Chicken broth–or water and Better than Bouillon chicken base
- Old fashioned wide egg noodles–in the stand up bag (if you can’t find them you can use another type of pasta like penne, cavatappi, rotini)
- Boneless skinless chicken breasts–or boneless skinless chicken thighs
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- French onion sour cream dip
- Parmesan cheese–or gruyere
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onion and baking soda. Toss and sauté for 3-4 minutes. Onions will get really yellow.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the noodles and lay the chicken on top. Sprinkle with salt, pepper, garlic powder and onion powder.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in the dip and the parmesan cheese.
Serve and enjoy!
Notes/Tips
- Serve with roasted broccoli, green beans or asparagus.
- Chicken thighs stay extra tender and are a great option if you prefer dark meat. You can increase the amount of chicken to 16 oz if you want it more chicken heavy.
- The baking soda speeds up the onions softening and developing that deep onion flavor, even though they won’t fully caramelize in the Instant Pot.
- I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for 3-4 days.
- Other recipes you can make with french onion dip are Instant Pot Loaded Chicken and Potato Casserole and Instant Pot French Onion Broccoli Casserole.
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.
French Onion Cheesy Chicken Noodle Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
An Instant Pot dinner made with tender chicken, egg noodles, caramelized onions and French onion dip for an easy creamy pasta dinner.
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, thinly sliced
- 1/2 tsp baking soda
- 1 3/4 cup chicken broth
- 8 oz old fashioned wide egg noodles
- 12 oz boneless skinless chicken breast or thighs, cut into bite size pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepepr
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup french onion sour cream dip
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onion and baking soda. Toss and sauté for 3-4 minutes. Onions will get really yellow.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the noodles and lay the chicken on top. Sprinkle with salt, pepper, garlic powder and onion powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the dip and the parmesan cheese.
- Serve and enjoy!
- Category: Chicken, Pasta
- Method: Instant Pot
More chicken noodle recipes…
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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.
In your latest post slight error. It said 1 3/4 Chicken broth. The word cup is missing
Thanks! I just corrected that 🙂
Can you do this recipe not in an Instant pot? I don’t own one.
Sure! Here’s how I would do it: Use a a large skillet or Dutch oven. Sauté the onion with the olive oil and baking soda for 3–4 minutes. Add the chicken and seasonings and cook until the chicken is cooked through, then remove the chicken to a plate. Add the broth to the skillet and bring to a simmer, then add the egg noodles. Cover and cook according to the package directions, stirring occasionally and adding a splash more broth or water if needed. Once the noodles are tender, stir the chicken back in along with the French onion dip and Parmesan. Heat through and enjoy! ❤️