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
Scale
- 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