Last Frontier Casserole

Last Frontier Casserole–an Instant Pot dish with egg noodles, chicken, celery, onion, creamy sauce and a crispy potato chip topping.

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Last Frontier Casserole

Today’s recipe is adapted from Frontier Chicken & Noodle Casserole on Mr. Food. The article said, “We don’t know if Davy Crockett had meals like this, but we’re sure he’d have loved it, and your family will, too. Frontier Chicken & Noodle Casserole is robust and delicious, and the simplest dinner you could imagine.” I used the original recipe as a starting point and transformed it into an Instant Pot recipe that is all made in one pot. The recipe uses items that I usually have in my kitchen. You can mix and match what you have on hand and add in more vegetables if you’d like (try peas, mushrooms, peppers or green beans).

Ingredients/Substitution Ideas

• Olive oil–or vegetable, canola
• Onion–yellow, white
• Celery–or 4 ounces mushrooms
• Chicken broth–or water and Better than Bouillon
• Egg noodles–or rotini
• Chicken breasts–or thighs (because of the short cooking time use fresh, not frozen). You can also use cooked, chopped rotisserie chicken.
• Onion powder
• Garlic powder
• Kosher salt
• Black pepper
• Sour cream
• Mayonnaise
• Potato chips–plain, bbq, sour cream and onion

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery. Saute for 4 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in half of the chicken, then the noodles, then the other half of the chicken. Sprinkle the onion powder, garlic powder, salt and pepper on top. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Stir in the sour cream and mayonnaise. Sprinkle the potato chips on top. If you have an air fryer lid bake for 5 minutes at 350 degrees. If you don’t have an air fryer lid then place the stainless steel liner in the oven and bake at 350 degrees for 10 minutes. 

Serve and enjoy. 

Notes/Tips

• Serve with a green salad, fresh fruit and a dinner roll.
• 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 mayo are white house casserole and throwback casserole.
• If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta. 
• This recipe can easily be doubled. Double ingredients and keep cooking time the same.

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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*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.