Traci’s Casserole–creamy chicken with thick old-fashioned noodles and vegetables made in the Instant Pot.
Traci’s Casserole
After a cross country meet and a 7 mile hike this hit the spot for my son and his friends. They were so pumped that there was a pot full of food for them when they arrived home. I loved this dinner too, it was delicious and super fast and easy to make. With yummy homemade-style egg noodles in a cream cheese sauce (delish!) and tender bites of chicken you can’t go wrong. Of course there were no leftovers so we’ll have to make this again soon!
Ingredients/Substitution Ideas
- Olive oil
- Onion
- Poultry seasoning
- Chicken broth–or water and Better than Bouillon chicken base
- Old fashioned medium egg noodles–I used Mrs Miller’s brand
- Boneless skinless chicken thighs–or chicken tenderloins, breasts cut into cubes
- Kosher salt
- Black pepper
- Garlic powder
- Red pepper flakes
- Cream cheese
- Frozen mixed vegetables–or whatever frozen vegetables you like
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Stir in the poultry seasoning.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the egg noodles. Place chicken on top of noodles. Sprinkle the salt, pepper, garlic powder, red pepper flakes on top of the chicken. Place cream cheese on top of chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Pop the vegetables in the microwave for 2 minutes. Then stir them into the pot.
Salt and pepper to taste. Serve and enjoy!
Notes/Tips
- I found the special homemade egg noodles next to the regular pastas. They look more homemade and they taste really great in this recipe! If you can’t find these egg noodles you can use regular egg noodles but only pressure cook for 1 minute instead of 4 minutes.
- I like using thighs for this recipe because they stay more moist and tender than white meat.
- Serve with a green side salad.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot or halve the recipe in the 3 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.
- Another recipe you can make with these egg noodles is Amish Sunday Casserole.
- Recipe adapted from All Recipes.
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.
Traci’s Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5-10 minute NPR)
- Total Time: 24 minutes
- Yield: 4–6 servings 1x
Description
Creamy chicken, noodles and vegetables made in the Instant Pot.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 1/4 tsp poultry seasoning
- 2 cups chicken broth
- 8 ounces old fashioned medium egg noodles (I used Mrs Miller’s brand, see photo above)
- 1 1/2 pounds boneless skinless chicken thighs, trimmed of fat and cut into bite size pieces
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Pinch of red pepper flakes
- 4 ounces cream cheese
- 2 cups frozen mixed vegetables
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Stir in the poultry seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the egg noodles. Place chicken on top of noodles. Sprinkle the salt, pepper, garlic powder, red pepper flakes on top of the chicken. Place cream cheese on top of chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Pop the vegetables in the microwave for 2 minutes. Then stir them into the pot.
- Salt and pepper to taste. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Instant Pot chicken pasta recipes…
Now or Later Casserole
u003cpu003eAn Instant Pot recipe with ziti, ham, chicken, tomatoes, parmesan, cream cheese, broccoli, pesto and more! Make it for tonight or freeze it for later. u003c/pu003e
Cockadoodle Casserole
u003cpu003eEgg noodles with chicken, mushrooms, corn, spinach and cream cheese. An easy, filling dinner made in the Instant Pot.u003c/pu003e
Rancher’s Wife Casserole
u003cpu003ePenne pasta with chicken and a creamy ranch sauce made in the Instant Pot.u003c/pu003e
Amish Sunday Casserole
u003cpu003eOld fashioned eggs noodles with chicken, spinach, mushrooms and parmesan cheese. Made fast in the Instant Pot. u003c/pu003e
*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.
This one is added to favorites for sure. Very easy to make as well. Thank You!
Thanks for the 5 stars Billy!
Yummy, easy, everyone ate it. The noodles were a hit. Worst part was cutting up the chicken, thanks for the tip about the kitchen shears, Karen. Would definitely make again.
Yay! Glad you liked it. Thanks Aurora.
This was delicious! Super easy and flexible. I used dried egg noodles at 4 minutes because some bits of my chicken breast were slightly frozen and I wanted to be sure they were fully cooked. I let it sit 7 minutes before venting. I used a combination of whatever frozen veggies were in my freezer. It was perfect! Thanks for sharing!
Thanks so much Wendy!
Yes I think you’re right maybe cooking them and adding them at the end would work though. Thanks 😊
If you do try it, come back and comment so others can know how it went!
Your recipe says set cook button for 4 minutes. However, above when talking about the brand of noodles you use, Mrs. Millers, it says “If you can’t find these egg noodles you can use regular egg noodles but only pressure cook for 1 minute instead of 3 minutes.”
I would like to try this recipe because it sounds great, so I’m wondering which we should use – 4 minutes or 3 minutes if we have the noodles that are like homemade and only 1 minute if we get the regular egg or no egg noodles?
Thank you for your great recipes!
So if you use regular egg noodles like these ones: https://www.smithsfoodanddrug.com/p/american-beauty-extra-wide-egg-noodles/0002680000464?searchType=default_search
Then only cook for 1 minute. However if you use these https://www.smithsfoodanddrug.com/p/mrs-miller-s-old-fashioned-medium-egg-noodles/0009281925041?searchType=default_search then cook for 4 minutes. I corrected the typo I made.
Thank you!
can this be done in a crock pot, if so, for how long?
I haven’t tried this one in the slow cooker and am skeptical on how the noodles would turn out!