Mandy’s Casserole–a creamy chicken, noodle and broccoli dinner made in the Instant Pot or slow cooker finished off with buttery Ritz cracker and poppy seed topping.
Mandy’s Casserole
This chicken and noodle dish is quick to throw together in the Instant Pot or slow cooker, making it perfect for a busy weeknight. I liked the fresh lemon juice twist with the dijon mustard. It’s a crowd-pleasing and family-friendly dinner. The leftovers were yummy too! (This recipe is adapted from Mandy’s Easy Cheesy Chicken Casserole on Cook’n.)
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Frozen egg noodles–I used Ream’s brand
- Boneless skinless chicken thighs
- Cream of chicken soup
- Fresh lemon juice
- Dijon mustard
- Black pepper
- Garlic powder
- Onion powder
- Sour cream
- Cheddar cheese
- Frozen broccoli florets
- Ritz crackers
- Butter
- Poppy seeds
Steps
Pour broth into Instant Pot. Scatter the frozen egg noodles into the pot. Top the noodles with the chicken. Scoop the cream of chicken over the chicken. Add in the lemon juice, mustard, pepper, garlic powder and onion powder. 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.
Heat broccoli according to package directions (I used the microwave). Stir sour cream, cheese and broccoli into Instant Pot.
In a bowl stir together the Ritz, melted butter and poppy seeds. Sprinkle the mixture on top. Serve and enjoy.
Notes/Tips
- This is a one pot meal but you can add a side of fruit or a side salad if you’d like.
- Layering the ingredients as directed prevents the burn error message.
- Toast the cracker topping briefly in a skillet if you want extra crunch before adding it.
- 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 4 days or in the freezer for up to 3 months.
- Other recipes you can make with poppy seeds are Uplift Mountain Casserole and Illinois 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.
Mandy’s Casserole
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A creamy chicken, noodle and broccoli dinner made in the Instant Pot or slow cooker finished off with buttery Ritz cracker and poppy seed topping.
Ingredients
- 1 3/4 cups chicken broth
- 8 ounces frozen egg noodles (I used Ream’s brand)
- 1 pound boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 (10.5 oz) can cream of chicken soup
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1 (12 oz) package frozen broccoli florets
- 10 Ritz crackers, crushed
- 2 Tbsp melted butter
- 1 1/2 tsp poppy seeds
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Scatter the frozen egg noodles into the pot. Top the noodles with the chicken. Scoop the cream of chicken over the chicken. Add in the lemon juice, mustard, pepper, garlic powder and onion powder. 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.
- Heat broccoli according to package directions (I used the microwave). Stir sour cream, cheese and broccoli into Instant Pot.
- In a bowl stir together the Ritz, melted butter and poppy seeds. Sprinkle the mixture on top. Serve and enjoy.
Slow Cooker Instructions:
- Add broth, frozen egg noodles, chicken, cream of chicken, lemon juice, mustard, pepper, garlic powder and onion powder into slow cooker and stir.
- Cover slow cooker and cook on high for 2 hours. Stir in the broccoli and cover and cook for another 30 minutes on high.
- Stir sour cream and cheese into slow cooker.
- In a bowl stir together the Ritz, melted butter and poppy seeds. Sprinkle the mixture on top. Serve and enjoy.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More chicken and noodle recipes…
Instant Pot Chicken Noodle Soup
This recipe for Instant Pot Chicken Noodle Soup is fast and easy to make. No need to cook the chicken ahead of time, just add it straight to your pressure cooker along with the veggies and broth. We love making this recipe on a cold day or when we have a sick one in the house.
Instant Pot Thai Chicken Noodles
A true one pot meal! The chicken, sauce and noodles are all cooked at the same time in minutes in your electric pressure cooker. The noodles are enveloped in a mild creamy peanut and lime sauce and the peanuts, cilantro and red bell peppers give texture and color. A delicious and easy recipe to make any night of the week.
Instant Pot Chicken Noodle Casserole
A creamy sauce envelopes chicken tenderloins, noodles and mushrooms and then the dish is topped with shredded cheese and panko breadcrumbs.
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!
*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.
I made this last night for dinner, and we ended up with…..soup. As I was assembling the ingredients I did think eight ounces of noodles was a pretty scanty amount for four people given the almost two cups of liquid. Anyway, I served it in soup bowls and we re-named it Chicken Broccoli Cheese Soup. It tasted good. The buttered cracker crumbs went begging, as no one felt like sprinkling them over their soup, but nearly all of it was eaten, and what was left was my breakfast this morning. I’d like to make it again and use a lot more noodles…and leave out the dijon mustard, (but that’s just a personal preference, there were no complaints).
Thanks for sharing your experience! It sounds like you made the best of it and turned it into a tasty soup version! I love that you renamed it 🙂 More noodles should definitely help thicken it up next time and skipping the dijon is an easy tweak if it is not your thing. Glad it still got eaten and even made a good breakfast haha!