Mississippi Casserole–tender bites of chicken tossed in a creamy sauce with egg noodles, pepperoncinis and ranch seasoning. All made in one pot, your Instant Pot.
Mississippi Casserole
Most people know what mississippi roast is but now we’re taking some of those flavors and applying them to a chicken casserole. Prepare to indulge in a tasty blend of tender chicken, zesty pepperoncini peppers, vegetables, creamy sauce and cheddar cheese found in this Instant Pot Mississippi Chicken Casserole.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onion–yellow or white
- Garlic–I use fresh garlic (garlic press*)
- Chicken broth–or water and Better than Bouillon Chicken Base
- Egg noodles–or rotini
- Chopped cooked chicken–I chopped up rotisserie chicken I bought at Costco. You can also make this basic shredded chicken recipe.
- Dry ranch dressing mix–I like hidden valley brand
- Frozen vegetables of your choice (optional)–corn, green beans, broccoli or cauliflower are all good choices
- Cream cheese
- Pepperoncinis–I like mild
- Sour cream
- Shredded cheddar–I like medium or sharp. Other types of cheese you can use are colby jack, pepper jack, monterey jack
- Salt and pepper
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the egg noodles. Then layer the chicken, ranch dressing mix, vegetables and cream cheese on top, don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
Stir in the pepperoncinis and sour cream. Taste test and add salt and pepper to taste (I added in a half teaspoon each).
Then sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quickly).
Serve and enjoy.
Notes/Tips
- This can be a one pot meal but you can also serve alongside a mixed green salad with a light vinaigrette dressing.
- 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 pepperoncinis are Instant Pot Mississippi Chicken and Instant Pot Mississippi Beef Noodles.
More Instant Pot Chicken Casseroles…
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Everyday Casserole
Everyday Casserole–an easy Instant Pot recipe that is perfect for a busy weekday. It’s got chicken, pasta, vegetables and a creamy sauce all in one dish. Pin this recipe for later! Everyday Casserole My son said this dinner reminded him of chicken and dumplings! That is a compliment if you ask me because chicken and
Back In My Day Bake
Instant Pot (or Crockpot) cabbage, potato and chicken casserole in a creamy sauce with crispy fried onions on top.
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.
Instant Pot Mississippi Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 21 minutes
- Yield: 6 servings 1x
Description
Tender bites of chicken tossed in a creamy sauce with egg noodles, pepperoncinis and ranch seasoning. All made in one pot, your Instant Pot.
Ingredients
- 2 Tbsp butter
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 cups chicken broth
- 8 ounces egg noodles
- 2 cups chopped cooked chicken
- 3 Tbsp dry ranch dressing mix
- 1 (12 oz) package frozen vegetables of your choice (optional)
- 2 ounces cream cheese
- 1/2 cup loosely packed chopped pepperoncinis
- 1/2 cup sour cream
- 1 cup shredded cheddar
- Salt and pepper
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the egg noodles. Then Layer the chicken, ranch dressing mix, vegetables and cream cheese on top, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Stir in the pepperoncinis and sour cream. Taste test and add salt and pepper to taste (I added in a half teaspoon each). Then sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quickly).
- Serve and enjoy.
- Category: Pasta
- 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.
Are the noodles pre-cooked or uncooked when placed in the instant pot?
they are uncooked
Could I use frozen raw chicken tenders instead of cooked chicken in this recipe?
Thanks for any help.
If you want to use a different type of noodle, like penne that would work. Since egg noodles cook so quickly in just a 1 minute pressure cooking time and chicken tenders would take longer than that the two can’t go together. So try the penne instead and pressure cook for 4 minutes. Should be great.
Need recipe adjustments for crockpot please
I would love those direction too. I feel that the instant pot makes chicken rubbery.
I haven’t tried this recipe in the slow cooker. But if I did here’s how I would do it:
1. In a pan on the stove melt the butter over medium heat. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
2. Add in the broth, noodles, chicken ranch mix, vegetables and cream cheese. Stir.
3. Cover and cook on high for 2 hours.
4. Stir in the pepperoncinis and sour cream. Taste test and add salt and pepper to taste (I added in a half teaspoon each). Then sprinkle the cheese on top and let it melt. Serve and enjoy.
I also don’t have a pressure cooker. I would use either slow cooker or Dutch oven.
What would be done different to make in a crock pot?
I haven’t tried this recipe in the slow cooker. But if I did here’s how I would do it:
1. In a pan on the stove melt the butter over medium heat. Add in the onions and saute for 3 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
2. Add in the broth, noodles, chicken ranch mix, vegetables and cream cheese. Stir.
3. Cover and cook on high for 2 hours.
4. Stir in the pepperoncinis and sour cream. Taste test and add salt and pepper to taste (I added in a half teaspoon each). Then sprinkle the cheese on top and let it melt. Serve and enjoy.