Instant Pot Cockadoodle Noodles (Chicken Noodle Casserole)

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, known as Cockadoodle Noodles. 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.

Cockadoodle Noodles


Chicken cutlets
Take some thin-cut chicken cutlets…
Diced chicken
…and dice it up.
Grab some butter, add it to the pot and give it some heat.
Melted butter in pot.
Once melted and bubbling…
Adding mushrooms to pot
Grab some mushrooms and toss them into the pot…
Adding chicken to pot
…along with the chicken.
Sautéing chicken and mushrooms.
Sauté for a few minutes until the chicken is mostly white in color.
Adding Worcestershire to pot
Add in that sauce I can’t pronounce: Worcestershire sauce!
Deglazing pot.
Deglaze (scrape) the bottom of the pot, getting up any browned bits from sautéing. (Tip: Worcestershire sauce is a wonder at doing this).
Adding broth to pot
Pour in some broth…
Adding seasonings to pot
…as well as some spices/seasonings.
Stirring pot.
Stir until well combined.
Adding egg noodles to pot
Top it off with a bag of egg noodles – but DON’T STIR! Doing so could clog the pot while trying to come to pressure.
Adding frozen vegetables to pot
And then add a layer of a frozen veggie mix on top of the noodles – again, NOT stirring. Secure the lid and pressure cook.

Pressure Cooking

Stirring cooked food
When done, give it a stir and see how everything will have cooked perfectly!

The Finishing Touches

Adding heavy cream to pot
Now for the final touches. Add in some cream…
Adding ranch dressing to pot
…ranch dressing…
Adding shredded cheese to pot
…shredded cheese…
Adding Parmesan to pot
…grated Parmesan…
Adding hot sauce to pot
…and some optional hot sauce.
Stirring pot.
Give everything a grand ole stir so that everything becomes totally blended together in a lush, rich and cockadoodle-y sauce.
Adding seasoned salt to pot
(After tasting it, if you feel so inclined, give it a touch of seasoned salt for a slight flavor enhancer – although I don’t really think it needs any).
Finished food in pot.
Grab a serving spoon…
Noodles in bowl
…dish it up and stick a fork in it, cause this is DONE!

The Taste Test

Man holidng food
Now warm up those vocal chords…
Man eating food
…because you’re about to go…
Man yelling with joy.
Man holding dog.
Okay, now calm down. You’re freaking out and confusing the dog. But seriously, this dish is the stuff comfort food dreams are made of.
Instant Pot Cockadoodle Noodles (Chicken Noodle Casserole)
Yield: 6

Instant Pot Cockadoodle Noodles

Instant Pot Cockadoodle Noodles

Being in a rural area the past year in 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.

Prep Time 5 minutes
Cook Time 2 minutes
Additional Time 15 minutes
Total Time 22 minutes


  • 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)


  1. 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)
  2. Add the Worcestershire Sauce and deglaze (scrape) the bottom of the pot, getting up any browned bits from the chicken and mushrooms.
  3. Add the broth, Italian seasoning, garlic powder, onion powder, and black pepper. Stir well.
  4. Layer in the noodles, smoothing down with a spatula, followed by the frozen veggies, but do not stir.
  5. 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).
  6. 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.

Jeffrey's Tips

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).

Reader Interactions


  1. Ina Sassoon-Cohen

    Hi Jeffrey,
    This reminds me of when I was a little girl. My mother and my aunt would make Chicken A La King! We lived in a house where we lived on the first floor and my grandmother, aunt, uncle and cousins lived on the second floor in Brooklyn. Flatbush. I lived on
    Church Avenue across the street from Erasmus Hall High School. Yup that’s me! We’ve spoken before on Facebook. Anyways, when my mother made this in the Pressure Cooker it seemed my aunt made it also. So I would eat it at dinner then I would go upstairs and eat it again in my aunts house. I was a skinny little thing so I think everyone was glad I was eating! I ate like a horse and never gained weight as a kid. I put it on when I was older. But then lost it after having a baby. Thank goodness. I was never fat but I always had an appetite! Well anyways back to your crazy named Cockadoodledo Chicken meal. I saw it and I knew I had to have it. I saw it on Facebook and only caught a glimpse. I had no idea who made it. Facebook showed it to me for a second then changed my page to something else. Thank goodness it was you who made it because I found it again! I am so happy! I can taste this dish again that I had as a little girl. Now an old lady! Bye the way I just love your new house! But don’t you miss the city life? Growing up in Brooklyn then getting married I lived on Central Park West for awhile. Loved it. Moved back to Brooklyn, Ocean Parkway. Now I’m living in Florida since 1981. So I know what the feeling of moving is. It’s awesome. But I do miss living on Central Park West! Well give that guy of yours a good peck on the cheek and of course that sweet doggy Banjo! Our Yorkie *Korkie* says hi to her boy friend ! Take care and Keep On Cookin!

  2. Sal

    I cooked this last night (using 1/2 cup of Frank’s Red Hot Sauce). I It was a HUGE hit with 3/4 ppl in my house. I’d like to use a whole wheat pasta next time instead of egg noodles. Do I increase the pressure cook time or the natural release time, and by how much?

    Thank you

  3. Deborah Lubell

    This sound so good I was wondering if you can sub the chicken with Canned Tuna to make a tuna noodle casserole

  4. Beth H.

    My family loved it and I will make it a regular dinner option!
    Thanks for another great recipe!

  5. Diane

    Hi Jeffrey!

    What a fantastic recipe👍 I care for my Mother-in-Law with Alzheimer’s and have had a difficult time getting her to eat. So, I’m staring at a package of frozen chicken breast and some mushrooms and I remembered this recipe (yes, the name stuck!😃). Well, I just want to say the whole family loved this dish – including my Mother-in-Law. We had a great meal with veggies from my garden. My Mother-in-Law had 2 servings! She called it “fancy Chicken a la King” and I just smiled. I know this is a small thing but it was a happy moment with family. Thank you and I wish you every success❤️

      • Jerry S.

        And Jeffrey, you also made my day with this recipe as it contains three things I just love: pasta, mushrooms, and chicken (vs. red meat). I tried making it for the first time last night but with Farfelle noodles and substituted milk due to not having cream or half & half. Well, both myself and the wife just loved this recipe and will make it again!

        The other pasta dish I really like a lot is chili mac, with ground beef, onions, mushrooms, olives, green peppers, elbow macaroni, et el, and of course, chili powder. Did you already create a recipe for this sort of dish? If not, I surely look forward to one forthcoming. 🙂
        Tokyo, Japan

  6. Deb

    I just made this for lunch today. DELICIOUS! Thank you for helping me overcome the ‘fear’ of a. Instant pot. Love your recipes.

  7. Cecilia

    Made this last night. It was good but very salty. After reading over your recipe again, I realized I used Better Than Bouillon for the broth. After looking at your pictures, I realized I made a mistake and this is probably what made it too salty. Do you just use canned broth?

    • Amy Connolly

      I used better than bouillon and made broth for this recipe and it was not overly salty I however did leave out the optional seasoned salt at the end after tasting and deciding it was not needed.

  8. Bonne

    Thank looks so wonderful, I know I would love it but unfortunately my hubby won’t eat “Fungus”. Can I leave out the mushrooms? Thank you for all of your wonderful recipes!

  9. Caroline S

    Wow! Tried this recipe today and it is amazing! So flavourful and creamy. It’s definitely a new fave. I can’t wait to have the leftovers tomorrow. Thanks Jeffrey.

  10. Debbie J

    OMG!!! I used chicken thighs because it’s what had and forgot the garlic herb cheese but it’s so good. Thank again for an amazing dish. Have to run! I am eating it right now!

  11. Kate

    I could not find Bousin in my Adirondack market. They had Alouette garlic and herb spreadable cheese. Do you think that would work or should I stick with cream cheese?

  12. Judi

    Oh my gosh! This was so good! My hubby inhaled it! And so darn easy! It will be a regular rotation! You are a genius! Keep them coming.

  13. Loraine

    Since hubby can’t tolerate many types of dairy, I used plain Greek yogurt and some extra Ranch dressing instead of the cream. I can also vouch for the Daya chive cream “cheese” spread as being really good, as well as their mozzarella and cheddar shreds. Will use leg/thigh meat next time and halve the recipe. Makes an awful lot for 2 people!

  14. Tony Elliott

    I made this for the first time tonight. Fam of 3 scarfed down the entire pot. I’ve been of of your biggest fans, Jeffrey. You now have two new ones 😉

    • Christy Lozano

      Did you add the precooked turkey at the end? I tried making this with rotisserie chicken, adding it in after sauteing the mushrooms, but the chicken came out dry. Might try making it again, but add the precooked bird at the end.

  15. Nicola

    I loved this and talked a work colleague through making it over a Zoom meeting at lunchtime today. One question, does anyone think this would work with beef and maybe frozen broccoli?

  16. Sue

    I am trying to come up with meals that I can make and freeze ahead for my daughter who is due to deliver a baby any day. Will this freeze well please and thank you

  17. Cheryl

    Aloha Jeffrey!!
    Is it possible to make this recipe with ground beef or ground Turkey? If so do we do anything different to the recipe? Could someone Please let me know so I can make this for dinnah soon.
    Mahalo for the Amazing Recipes.

  18. Bonnie

    I made this last night. Had some then and today I took a dish with me over to my brother and sister-in-law’s house. We all really liked it.

  19. Barbara Foster

    Hi, Jeffrey!
    Just discovered your site, and you’re bookmarked now. Can’t wait to make this recipe. It’ll be the first time making a noodle dish in my Instant Pot.

    Btw, when you mentioned “…I can’t pronounce: Worcestershire sauce!” – I can help. Two words: worst + assure
    Easy peasy. You’re welcome.

  20. Leslie

    OMG, Jeffrey! This is positively sinful! Followed the directions to a tee, and it is ooey, gooey, creamy perfection!

  21. Stacie

    I live in a high altitude area, and having a hard time with pasta in the instant pot. Do you suggest adding more time to the cooking time or more time before releasing pressure to make sure noodles cook?

  22. Martin Jacoby

    Great recipe! I’ve made it several times now, but… I don’t want to be a kvetch but I’ll need to make it about ten more times to get the prep time down to “5” minutes!! It takes me that long to cut up the chicken, then shredding all that cheese, wow! So, it takes me a little longer (a lot longer), BUT it’s worth it!!

  23. Chelsea

    Pregnant with our second and have been testing out meals so I can stock up our freezer before baby arrives. I just got an IP and was starting to get worried that it was a waste. All the recipes I’ve tried have been disappointing and so much work. I found your site and tried this recipe tonight—SO tasty and easy to put together! It’s like a cross between chicken pot pie and cheesy casserole. Hoping this will freeze well, but either way, you’ve restored my faith in the IP!! This is going to help tremendously while I’m recovering postpartum. Can’t wait to try more of your recipes!

  24. Marilyn Webster

    I purchased everything to make this tonight except, after 3 different stores, I couldn’t find egg noodles. I bought farfalle and rotini, will either work? if so, do I need to adjust time?
    I’m so looking forward to making this as the other recipes I’ve made of yours have been a big hit

    • Nikkie Wilson

      I’m British and this is exactly how we pronounce it. Definitely never bother with the shire!

  25. Elaine Baird

    I love this recipe and have made it many times. My question is, can I make this ahead of time and then bring it to my daughter’s work and then turn on the keep warm button? Will that be ok or will it turn to mush? I would love for her co-workers to try this recipe.

    • Jeffrey

      SO glad you enjoyed! The noodles will continue to absorb the sauce as they rest so time it to be made as close to transporting as possible!

  26. Eliza

    Made as written. It tasted fine but there was no “wow” factor (like we’ve had with other Eisner recipes) and it won’t go into regular rotation.

  27. Chip

    I tried this recipe for the first time tonight but used tuna instead of chicken. Because the tuna did not create enough buffer at the bottom of the pot, I got a burn notice. When I got it cooked, the noodles were mush. The flavor was great but I failed in presentation and texture. Any suggestions on how to prevent this the next time I try it using tuna?

  28. Hailey

    Has anyone made this with gluten free noodles? If I don’t put them in the instant pot (cook them on the stove), I’m assuming I should decrease the broth amount?

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe