Being in a rural area the past year and hearing roosters crow every day inspired me. While I could do with their “COCK-A-DOODLE DOOOO”s with the rise of the sun, it’ll make you do the same once you try my rendition of the ultimate chicken noodle casserole.
It’s as if a chicken pot pie and chicken noodle soup became a pasta and is a huge hit for all ages at the table.
- 4 tablespoons (1/2 stick) salted butter
- 1 1/2 pounds boneless, skinless chicken breasts sliced into 1/4-inch thick cutlets and cut into small bite-size pieces
- 1 pound baby bella mushrooms, sliced (optional)
- 1 tablespoon Worcestershire sauce
- 3 1/2 cups chicken broth
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 (12-ounce) bag egg noodles (I use wide ribbons)
- 20 ounces frozen veggie mix (I use corn, carrots, peas and green beans)
- 1 cup heavy cream or half & half
- 1/4 cup ranch dressing (not mix, but actual dressing)
- 2 cups shredded cheese blend of your choice (I like Colby Jack)
- 1/2 cup grated Parmesan cheese
- 1 (5.2-ounce) package Boursin cheese (any flavor - or make my version) or 4 ounces of a brick of cream cheese, cut into small chunks
- 1-2 tablespoons hot or buffalo wing sauce (optional)
- 1 teaspoon seasoned salt (optional, and to taste - start with 1 teaspoon and work your way up, if necessary)
- Add the butter to the Instant Pot. Hit Sauté and Adjust so it’s on More or High setting. Once melted and bubbling, add the chicken and mushrooms (if using) and sauté for 5 minutes, until the chicken is white in color and the mushrooms are softened and browned. (NOTE: If not using the mushrooms, only add 2 tablespoons of butter)
- Add the Worcestershire Sauce and deglaze (scrape) the bottom of the pot, getting up any browned bits from the chicken and mushrooms.
- Add the broth, Italian seasoning, garlic powder, onion powder, and black pepper. Stir well.
- Layer in the noodles, smoothing down with a spatula, followed by the frozen veggies, but do not stir.
- Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 2 minutes. Allow a 10-minute natural release followed by a quick release (see Jeffrey's Tips).
- Add the cream, ranch, shredded cheese, Parmesan, garlic herb cheese, hot or wing sauce (if using) and seasoned salt (to taste, if using). Stir until fully melded and serve.
I personally like my egg noodles on the softer (but not mushier) side. If you want the noodles a bit firmer, go for a 5-minute natural release instead of 10.
To make this Buffalo or BBQ-style, sub 1/4 – 1/2 cup of Buffalo wing or BBQ sauce for the hot sauce in Step 6.
Feel free to toss in any veggies you wish. If you want some raw peppers, sauté them with the chicken and shrooms (if using) in Step 1. If you want spicier jarred ones (like banana peppers), add them in the final stages in Step 6.
To give it a buttery, Ritz cracker crust, mix the 1 package crumbled Ritz
Crackers 4 tablespoons (1/2 stick) of salted melted butter. Evenly
sprinkle on top of the finished noodles. Secure the air fryer lid, hit
Broil (400°) for 5-10 minutes and hit Start. Once the crust is golden brown,
serve. You can also do this in the oven in a casserole dish at 425° as well
(keep an eye on it as all ovens vary).