Little House on the Prairie Casserole

Little House on the Prairie Casserole–chicken and noodle casserole with mushrooms and a crispy cheesy topping made in your Instant Pot.

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Little House on the Prairie Casserole

This recipe is adapted from Silver Screen Suppers which was taken from Melissa Gilbert’s cookbook called My Prairie Cookbook–Memories and Frontier Food from My Little House to Yours*. I am just a couple years too young for this show…but my older sisters loved it and talk quite frequently about certain episodes they remember. The original recipe is a tuna noodle casserole but I used chicken in the place of tuna. But you can totally use tuna if you’d like!

I loved using the old fashioned egg noodles with this recipe. I find these noodles next to the other pastas at the grocery store. They are in a bag that stands up and are usually on the bottom row. The thickness of the pasta just makes them taste more homemade and they are super tasty!

We loved this easy chicken and noodle casserole and I think you’ll love it too!

Ingredients/Substitution Ideas

• Butter
• Onion
• Kosher salt
• Mushrooms
• Low sodium soy sauce
• Lemon juice
• Chicken broth–or water and Better than Bouillon
• Black pepper
• Old fashioned wide egg noodles–I used Mrs. Miller’s brand
• Boneless skinless chicken thighs–or chicken breasts or 1-2 cans of drained tuna
• Heavy cream–or half and half
• Panko crumbs–or breadcrumbs
• Olive oil–or canola oil
• Cheddar cheese–I like using sharp

Steps

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and pinch of salt. Saute for 3 minutes.

Stir in the mushrooms. Saute for 3 more minutes.

Pour in the soy sauce, lemon juice and broth. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in the pepper, noodles, chicken and ¼ tsp kosher salt. Don’t stir.

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

Stir in the cream.

In a small bowl stir together the panko, olive oil and cheese. 

Sprinkle it on top of the noodles. Use an air fryer lid to crisp up the top by baking at 400 degrees for 5 minutes. If you don’t have an air fryer lid you may place the stainless steel liner in the oven and bake at 400 degrees for 10 minutes on the top rack.

Serve and enjoy!

Notes/Tips

• Serve with roasted broccoli and carrots.
• 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 mushrooms are Garlic Mushroom Chicken and Savory Mushroom Chicken.

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.