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.
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!
★★★★★
Thanks so much for the 5 stars!
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.
Dang! Did you stir it or just sprinkle in the noodles?
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 !
★★★★★
Love the idea of adding broccoli! That will make it even better!
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.
★★★★
Thanks Karen! I’m glad you liked it!
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!
★★★★★
Thanks for the 5 stars Sharon! I am glad you find value here!
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
I’m sorry that was a mistake. I just fixed it. Add it in with the other seasonings.
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.
Keep the same cooking time even when you increase the amount https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
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.
★★
Darn! Sorry that you didn’t like it!
Very good will make it again
Thanks Joan! Glad to hear it!
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!!
★★★★★
YAY!!!!! Thanks for the 5 stars Liz!
Can you use gluten free noodles without changing anything else in the recipe?
thank you
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.
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.
★★★★★
Thanks so much for the 5 stars! I am glad you enjoyed it!
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!
★★★★★
Awesome! Glad you could make it work for you!
Wow thank you for sharing the calorie-friendly version. I definitely will try it this way.
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
I’d add after the mushrooms!
Can this be made without using an instant pot? Don’t have one and don’t plan on getting one.
Here’s an oven version of the recipe you might like: https://iamhomesteader.com/amish-chicken-casserole/
Is this starting with raw chicken or cooked chicken? Or would both work?
I’m wondering the same!
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).
What could I replace the mushrooms with? I know they provide liquid so how much to increase the broth too? Thanks much!
I’d add another half cup of broth.
Thank you
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!
★★★★★
You can increase the noodles to 12 ounces and then add in an extra 3/4 cup of broth! Should work out great.
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.
Thanks Carol!!
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.
I’ll have to google around…I don’t think I’ve ever used hearts of palm. Now I’m intrigued!
I’ve tried quite a few of your recipes and have loved them all. I am definitely going to make this one too.
It’s way good! I think you’ll like it Steve.