This pathetically easy recipe is made in your Instant Pot and it’s a cross between chicken stroganoff and green bean casserole.
This was pathetically easy in the best way possible. Dump it in, walk away, and come back to a dinner that tastes like you actually tried. I didn’t have to precook anything, sauté anything or babysit the pot. The noodles cook perfectly, the sauce gets all creamy from the cream cheese and sour cream, and those crunchy onions on top just seal the deal. If you need a dinner that practically makes itself, this one’s your new best friend.
Ingredients/Substitution Ideas
- Water
- Better Than Bouillon Chicken Base
- Cooked Chopped Chicken–I used rotisserie chicken from Costco
- Egg Noodles
- Chopped or Sliced Mushrooms–or a can of mushrooms, drained
- Cream Cheese–or boursin cheese
- Frozen Green Beans–or fresh
- Kosher Salt
- Black Pepper
- Poultry Seasoning
- Onion Powder
- Sour Cream–or greek yogurt
- French Fried Onions
Steps
Pour water into Instant Pot. Stir in the Better than Bouillon. Evenly add in half of the chicken. Sprinkle noodles into the pot. Layer the rest of the chicken over the top. Add mushrooms, cream cheese, green beans, salt, pepper, poultry seasoning and onion powder in evenly.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
Stir in the sour cream. Sprinkle the french fried onions on top. Serve and enjoy!
Notes/Tips
- Serve with a green salad, garlic bread, or roasted broccoli.
- You can use another type of pasta like rotini or elbow macaroni but you’ll want to increase the pressure cooking time to 4 minutes instead of 1 minute.
- Love veg? Try adding in peas, carrots, or corn.
- Top with Panko or Ritz crumbs if you don’t have french fried onions.
- I used my pink 4 quart Instant Pot*. You can also make this in a 3, 6 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. Add a splash of milk or broth when reheating leftovers to loosen up the sauce.
- Other recipes you can make with Instant Pot Contest Winning Hearty Hamburger Soup and Final Four 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.
Pathetic Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 4 servings 1x
Description
This pathetically easy recipe is made in your Instant Pot and it’s a cross between chicken stroganoff and green bean casserole.
Ingredients
- 2 1/2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 2 cups cooked, chopped chicken
- 8 oz egg noodles
- 4 oz chopped or sliced mushrooms
- 4 oz cream cheese
- 2 1/2 cups frozen green beans
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 1 tsp onion powder
- 1/4 cup sour cream
- 1/2 cup french fried onions
Instructions
- Pour water into Instant Pot. Stir in the Better than Bouillon. Evenly add in half of the chicken. Sprinkle noodles into the pot. Layer the rest of the chicken over the top. Add mushrooms, cream cheese, green beans, salt, pepper, poultry seasoning and onion powder in evenly.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir in the sour cream. Sprinkle the french fried onions on top. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Instant Pot chicken noodle recipes…
Amish Chicken and Noodles
Thick noodles in a savory chicken gravy with chunks of tender chicken. This Amish classic is best served over a pile of mashed potatoes.
Therapy Casserole
Therapy Casserole–an easy and comforting Instant Pot dish of creamy chicken and rotini pasta with sundried tomato pesto and mozzarella cheese. Pin this recipe for later! Therapy Casserole Sometimes you just need a dinner that feels like a big hug. The creamy pasta, the melty cheese, the smoky bacon, and that punch of flavor from
Midwest Chicken Casserole
A cheesy chicken, broccoli, and orzo dish that comes together in minutes in the Instant Pot.
Marry Me Chicken Tortellini
Tortellini pasta with bacon, chicken, sun-dried tomatoes and parmesan cheese. DEE-licious! Make it in your Instant Pot or slow cooker.
*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.
The term “Pathetic” refers only to my having waited so long to prepare this delicious meal. From a one time experiment, I actually will get casseroles such as this cooking about an hour before serving. It’s so fun for me to walk into the kitchen to basically do nothing, but open the cooker and fill hungry tummies. For my liquid I used Swanson’s lower sodium broth and omitted the Better than Bouillon. For a half recipe of this dish, I used 8 oz. of un-cooked chicken thigh cut into 2 inch pieces. I cooked at high pressure for 4 minutes, with the Keep Warm feature activated. I’ve found that egg noodles seem to always keep their texture, even with a nice long sit on keep warm. Thank you Karen for the aromas that fill our home MANY evenings.
So glad that you tried it Jeff! That is good to know about the egg noodles! I would think 4 minutes would obliterate them but it’s good to know they hold up! I will have to try that next time.
You’re right! This recipé is so easy! I made it even easier by using one cup bags of cooked Costco chicken I had in the freezer. I substituted frozen mixed vegetables and used an entire
can (10 oz.) of sliced mushrooms. We enjoyed it so much, we may have leftovers tomorrow. I haven’t had one failure when I’ve tried your recipés but haven’t left a reply. I can’t imagine anyone not liking this dish. I’d say it’s a six or seven star!!
Thanks so much–I look forward to many more wonderful meals following your recipés.
I’m so glad you loved it! Great idea using the Costco chicken…that’s my kind of shortcut. Thanks for taking the time to leave such a kind comment. You made me smile today!
Hi Karen, what can I substitute for mushrooms (allergies)?
Thanks for your wonderful recipes!
Hi! You can just leave the mushrooms out, or toss in another veggie for texture like diced zucchini or bell peppers. So happy you’re loving the recipes, that means a lot!
How can I make this recipe in my Crockpot?
It sounds delicious
Hi! I wouldn’t recommend this one for the Crockpot. The noodles tend to get mushy and overcooked. But you can make it in the oven instead! Here’s how:
Preheat your oven to 350°F. Stir together the water, Better than Bouillon, cream cheese, seasonings, mushrooms, green beans, and chicken in a large mixing bowl. Add in the uncooked egg noodles and mix until everything is coated (it will look a little soupy — that’s okay!). Pour into a greased 9×13-inch baking dish and cover tightly with foil. Bake for 45–50 minutes, stirring once halfway through, until the noodles are tender. Remove the foil, stir in the sour cream, sprinkle the french fried onions on top, and bake uncovered for another 5–10 minutes to crisp them up.