Instant Pot Amish Chicken Noodle Casserole–tender egg noodles with bites of chicken and mushroom in a creamy sauce. An easy dump and go pressure cooker recipe!
Instant Pot Amish Chicken Noodle Casserole
This is such an easy recipe that tastes so good! Amazing flavor! And no cream of soups were used to make my version of chicken noodle casserole. Whip this up for an easy dinner this week and serve with a side of salad or vegetables.
Related: 5-Ingredient Dump And Go Instant Pot Dinners
What ingredients do I need?
- Chicken broth–or 2 cups water and 2 teaspoons Better Than Bouillon Chicken Base
- Egg noodles–you can also use macaroni, penne, bowties etc. For those types of pasta pressure cook for 5 minutes instead of 4.
- Boneless chicken tenders–or chicken cut into cubes. You can use boneless skinless chicken breasts or thighs. You can also use rotisserie chicken (use the same cooking time).
- Dried parsley–or 3 tablespoons fresh parsley
- Garlic powder–or 2 teaspoons fresh minced garlic
- Poultry seasoning–or make your own from scratch
- Dried onion–the dehydrated onion flakes, I buy in a big container from Costco, or you can use a teaspoon of onion powder
- Kosher salt
- Pepper
- Mushrooms–I chopped mine to hid them from the kids, you can also slice or quarter
- Butter
- Heavy cream–for so much creamy goodness. You can also use half and half or evaporated milk.
- Parmesan cheese
How do I make chicken noodle casserole?
- Strategically layer the ingredients: Pour broth into Instant Pot. Sprinkle the egg noodles evenly into the pot. Top the noodles evenly with the chicken. Sprinkle in the parsley, garlic powder, dried onions, salt and pepper. Then evenly cover with the mushrooms. Add in the butter.
- Pressure cook: Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the 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.
- Finish with dairy: Stir in the heavy cream and parmesan cheese.
- Serve: Scoop onto plates and enjoy.
Tips/Suggestions
- You can also finish this dish in the oven for more of a baked casserole taste. Spread into a 9×13 inch pan and bake at 350° F for 20 minutes.
- Pair these chicken and noodles with some steamed or roasted vegetables like broccoli or brussels sprouts.
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in a 3 or 8 quart pot with no changes.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Instant Pot Amish Recipes…
Instant Pot Amish Poor Man’s Steak
Instant Pot Amish Chicken Corn Soup
Instant Pot Amish Country 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.
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Instant Pot Amish Chicken Noodle Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
Tender egg noodles with bites of chicken and mushroom in a creamy sauce. An easy dump and go pressure cooker recipe!
Ingredients
- 2 cups chicken broth
- 8 ounces egg noodles
- 1 pound boneless chicken tenders (or chicken cut into cubes)
- 1 Tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 2 Tbsp dried onion
- 1 tsp kosher salt
- 1/2 tsp pepper
- 8 ounces chopped mushrooms
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
Instructions
- Pour broth into Instant Pot. Sprinkle the egg noodles evenly into the pot. Top the noodles evenly with the chicken. Sprinkle in the parsley, garlic powder, poultry seasoning, dried onions, salt and pepper. Then evenly cover with the mushrooms. Add in the butter.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the 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 heavy cream and parmesan cheese.
- Scoop onto plates and enjoy.
Notes
You can also finish this dish in the oven for more of a baked taste. Spread into a 9×13 inch pan and bake at 350° F for 20 minutes.
- Category: Chicken
- Method: 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.
THunt says
Not a huge fan of chicken and noodles but this is flavorful and creamy. Left out the mushrooms and dehydrated onion due to allergies in my household, but I would definitely make this again! Thanks!
Karen says
Thanks so much for the 5 stars!
Trevor Sherman says
Yup, it all just sticks to the bottom and I got a good burn notice. Hopefully I still like it. Of course, I’m missing my appointment because of it. Instant pots only work about 50 percent of the time. I’m pissed.
Karen says
Dang! Did you stir it or just sprinkle in the noodles?
Jeff says
I just made this tonight and eating a bowl of it as I type this. It is very good and I will make it again and this time I will add some broccoli florets. This recipe is a winner for sure !
Karen says
Love the idea of adding broccoli! That will make it even better!
Karen C says
Another winner from your page! Had a serious craving for a chicken & mushroom dish, and wanted dump & go due to a crazy day. I used about 2T of garlic powder because I like my garlic, and added a bag of steamed broccoli just before serving.
Karen says
Thanks Karen! I’m glad you liked it!
Sharon Pastuszka says
This has become a new favorite for my husband & myself. I have used several of your recipes and they
are all flavorful and delicious! Thanks!
Karen says
Thanks for the 5 stars Sharon! I am glad you find value here!
James Bullard says
Hi, I’ve used your recipes a couple times and was great. I am confused, maybe I missed something or didn’t see it but foe spices it calls for Poultry Seasoning but in directions you say to add seasonings garlic, onion, salt and pepper and parsley over the chicken and noodles but no mention of poultry seasoning, did I miss something? I didn’t see the question asked so am not sure. Do we add or not the poultry seasoning?
Thanks
Karen says
I’m sorry that was a mistake. I just fixed it. Add it in with the other seasonings.
Linda Dulmes says
I’d like to make this for grandkids and family tomorrow. But would like to double the recipe and finish in the oven. Do I need to cook in IP for more than 4 minutes? I thought I’d vent right away and then put in a casserole dish for the oven. Thoughts? Thanks.
Karen says
Keep the same cooking time even when you increase the amount https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Susan says
I’m sorry to say but this is not the recipe for me. It tasted flat. It needed more flavoring but I’m not sure what. Maybe rosemary or Worcestershire. Hubby had two bowls but myself and one other person didn’t finish our first serving.
Karen says
Darn! Sorry that you didn’t like it!
Joan says
Very good will make it again
Karen says
Thanks Joan! Glad to hear it!
Liz Petrus says
Absolutely DELICIOUS!! My picky boys loved it! Husband is allergic to mushrooms so I omitted them, increased broth by 1/2 cup and noodles to the 12oz. Awesome recipe! Thanks again Karen!!
Karen says
YAY!!!!! Thanks for the 5 stars Liz!
GiGi says
Can you use gluten free noodles without changing anything else in the recipe?
thank you
Karen says
I haven’t had experience with gluten free noodles in the IP so I can’t say for sure. I’ve heard others had mixed results.
JLP says
This is my kind of comfort food! I made mostly to the recipe. Used an extra wide dry Amish noodle, and probably should have added 1 additional minute of pressure cooking. But, Yum! Will make again.
Karen says
Thanks so much for the 5 stars! I am glad you enjoyed it!
Kathy E. says
We really enjoyed this comforting, yummy meal tonight! I made a few simple changes to make this more calorie-friendly…I subbed I Can’t Believe It’s Not Butter Light for regular butter; used whole wheat noodles; subbed fat free half & half for heavy cream; added a full bag of frozen mixed veggies and skipped the parmesan cheese. I did partially cook the chicken in the IP first on saute setting and cooked a bit longer for the whole wheat noodles. Thanks for another winner!
Karen says
Awesome! Glad you could make it work for you!
Monique says
Wow thank you for sharing the calorie-friendly version. I definitely will try it this way.
B R Morris says
I am wondering if one could add a cup of the frozen peas and carrot mix before or after the layer of mushrooms ? to this recipe to make it a full complete dish ? or even some froz chopped broccoli ? just a personal opinion type question
Karen says
I’d add after the mushrooms!
Sheri says
Can this be made without using an instant pot? Don’t have one and don’t plan on getting one.
Karen says
Here’s an oven version of the recipe you might like: https://iamhomesteader.com/amish-chicken-casserole/
Theresa says
Is this starting with raw chicken or cooked chicken? Or would both work?
Julia Valdovinos says
I’m wondering the same!
Karen says
It was raw boneless chicken tenders–or chicken cut into cubes. You can use boneless skinless chicken breasts or thighs. You can also use rotisserie chicken (use the same cooking time).
Liz Petrus says
What could I replace the mushrooms with? I know they provide liquid so how much to increase the broth too? Thanks much!
Karen says
I’d add another half cup of broth.
Liz petrus says
Thank you
aimeerose says
This landed in my inbox today and felt right for dinner. It is delicious!!! Love the full flavor and lack of processed cream soup. I have one complaint though…why only 8 oz of egg noodles? Why not the whole 12 ounce package? I’m not sure what to do with the leftover egg noodles. I probably used closer to 1.5 pounds of chicken and 10 oz of noodles, plus half and half since we didn’t have heavy cream. How would you adjust to use the whole package of noodles? This is a definite keeper…I just want to address to have enough sauce for the full package:). Plus i have four big eaters…Thanks for all the great recipes!
Karen says
You can increase the noodles to 12 ounces and then add in an extra 3/4 cup of broth! Should work out great.
Carol says
Sorry, I should have also told you that I’ve made a ton of your recipes and have found them to be well written, but more importantly, very, very good. Keep them coming.
Karen says
Thanks Carol!!
Carol says
Could you do a dish using hearts of palm. They come in spaghetti and or lasagna noodles. Great for low carb or keto. I’d personally love that.
Karen says
I’ll have to google around…I don’t think I’ve ever used hearts of palm. Now I’m intrigued!
Steve Krop says
I’ve tried quite a few of your recipes and have loved them all. I am definitely going to make this one too.
Karen says
It’s way good! I think you’ll like it Steve.