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    Popular » Recipes » Instant Pot

    Instant Pot Chicken Noodle Casserole

    This post may contain affiliate links. Please see disclosure for more information. Published: Feb 23, 2021 · Modified: Feb 25, 2021 by Dee

    Instant Pot Chicken Noodle Casserole is an easy dinner recipe made with leftover rotisserie chicken, egg noodles and vegetables in a creamy cheese sauce. This pressure cooker chicken recipe requires almost no prep and it's ready in 30 minutes! via @meamel

    Instant Pot Chicken Noodle Casserole is an easy dinner recipe made with leftover rotisserie chicken, egg noodles and vegetables in a creamy cheese sauce. This pressure cooker chicken recipe requires almost no prep and it's ready in 30 minutes!

    Jump to Recipe -
    bowl of chicken noodle casserole with vegetables and egg noodles on the table

    If you like quick and easy chicken recipes, you'll love this Instant Pot chicken noodle casserole! It's one of our favorite easy Instant Pot recipes, and it's made from scratch with leftover rotisserie chicken, egg noodles and mixed vegetables in a cheesy cream sauce -- no canned soup! Plus, it's ready in just 30 minutes!

    We make Instant Pot whole chicken or Roast Chicken in a Dutch Oven nearly once a week, so I'm always looking for easy recipes using leftover chicken. As much as I love homemade chicken noodle soup, this chicken noodle casserole with egg noodles is much easier.

    This quick chicken casserole recipe is definitely a dump and go Instant Pot dinner since there is virtually no prep work needed. Just add everything to the pot, pressure cook it, and stir in cream and cheese at the end. It's the perfect easy dinner for crazy busy days or when you're too tired to cook.

    How to make Instant Pot chicken noodle casserole

    First, add your leftover cooked chicken to the Instant Pot. You can cut it into smaller pieces or tear it -- whichever is easier.

    leftover rotisserie cubed chicken in the instant pot

    Next, add the uncooked egg noodles, seasoning and chicken broth. The noodles may not be completely covered in broth, but this is fine.

    Just press the noodles down a little. They'll continue to cook even after the pressure cooking is over.

    egg noodles and leftover chicken in the instant pot

    After pressure cooking, stir in mixed veggies. You can thaw them if you want, but the heat will cook them!

    If you don't have frozen veggies, you can use fresh. You'll need to pressure cook those, though.

    add frozen vegetables to chicken noodle casserole in instant pot

    You might think there's too much liquid, but believe me, it will quickly get absorbed. Egg noodles suck up a ton of liquid!

    Stir in some heavy cream and shredded cheese, and you're done!

    instant pot chicken noodle casserole on wooden spoon

    I used to use a mix of shredded Parmesan cheese and Monterey Jack cheese. More recently I've been adding shredded Colby Jack or cheddar blend.

    They all work. It just depends on the flavor you're looking for.

    The Colby or cheddar blend make it taste more like traditional chicken pot pie. Nothing screams comfort food more than a big bowl of creamy chicken and noodles!

    pressure cooker chicken noodle casserole in white bowl

    How long does leftover chicken last in the refrigerator?

    To be safe, you should use up leftover chicken within 3 to 4 days.

    Can you freeze leftover chicken?

    Absolutely! If you think you have too much leftover chicken to use in the next few days, freeze it for later.

    instant pot chicken and noodles in a white bowl on the table

    Instant Pot Chicken Noodle Casserole

    Published by Dee
    Instant Pot Chicken Noodle Casserole is an easy dinner recipe made with leftover rotisserie chicken, egg noodles and vegetables in a creamy cheese sauce. This pressure cooker chicken recipe requires almost no prep and it's ready in 30 minutes!
    5 from 15 votes
    Print Recipe Share by Email
    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 4 mins
    pressure time 10 mins
    Total Time 19 mins
    Course Main
    Cuisine American
    Servings 10
    Calories 270 kcal

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients
      

    • 3 cups cooked chicken cubed
    • 1 12 ounce bag egg noodles
    • 1 tablespoon Herbes de Provence seasoning
    • 2 teaspoons dried minced onions
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • ½ teaspoon ground black pepper
    • 32 ounces chicken broth or chicken stock
    • 1 cup frozen mixed vegetables
    • ½ cup heavy cream
    • 3 cups shredded Colby Jack cheese or cheddar blend

    Instructions
     

    • Add the cooked chicken to the Instant Pot, and top with egg noodles
      leftover cubed chicken in the instant pot
    • Add Herbes de Provence, minced onions, sea salt, garlic powder and pepper, and pour chicken broth over and around egg noodles. Press down lightly with wooden spoon or spatula
      egg noodles and leftover chicken in the instant pot
    • Place lid on Instant Pot, turn vent to Sealing, and hit PRESSURE COOK for 4 minutes
    • Pot will take a few minutes to reach pressure, then cook for 4 minutes. When pot beeps, turn vent for a quick release
    • When pin drops, remove lid, and stir. There will be liquid in the pot, but this will be absorbed the egg noodles.
    • Stir in frozen vegetables, then stir in heavy cream. Stir in cheese, one cup at a time, and mix until thick and creamy. Casserole will continue to get thick and creamier as it cools
      add frozen vegetables to chicken noodle casserole in instant pot

    Video

    Notes

    Recipe was made in a 6-quart Instant Pot pressure cooker but can be made in an 8 quart without any adjustments.
    You can use a combination of Parmesan cheese and Monterey Jack if desired.
    Can substitute Italian seasoning for Herbes de Provence.
    Can use store bought low sodium chicken broth or homemade stock.

    Nutrition

    Calories: 270kcalCarbohydrates: 5gProtein: 25gFat: 16gSaturated Fat: 9gCholesterol: 81mgSodium: 578mgPotassium: 283mgFiber: 1gVitamin A: 1385IUVitamin C: 2.8mgCalcium: 312mgIron: 1.5mg
    Keyword chicken noodle casserole, instant pot chicken noodle casserole
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    More Recipes using leftover chicken

    • Easy Chicken Pot Pie
    • Cranberry Apple Chicken Salad Wraps
    • Leftover BBQ Chicken Quesadillas
    • Mini Caprese Chicken Quesadillas
    • Spicy Pepper Jack Chicken Quesadillas
    Instant Pot Chicken Noodle Casserole with leftover chicken and egg noodles

    Originally published in 2019 and updated in 2021

    chicken noodles in white bowl with veggies
    instant pot chicken noodle casserole with leftover chicken and vegetables in a white serving bowl
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    « Instant Pot Lasagna Soup
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    Reader Interactions

    Comments

    1. Carrie says

      February 26, 2021 at 3:27 pm

      Easy and delicious (and pretty healthy too!). Whole family loved it!

      5 stars

      Reply
    2. Catalina says

      February 26, 2021 at 2:55 pm

      This recipe sounds so easy to make but it looks amazingly delicious! Yum!5 stars

      Reply
    3. Amanda Livesay says

      February 25, 2021 at 4:03 pm

      So easy and so delicious! My 9 year old loved it!5 stars

      Reply
    4. Toni says

      February 25, 2021 at 10:18 am

      Such an amazing comfort food!! It is so good and delicious!! I will make it again next week!5 stars

      Reply
      • Dee says

        March 02, 2021 at 3:15 pm

        Thanks, Toni! So glad you liked the chicken casserole!

    5. Allyson Zea says

      February 25, 2021 at 8:50 am

      This chicken noodle casserole looks perfect for these cold-weather days! I love that it can be made in the instant pot, and it saved me so much time!

      Reply
    6. Erin | Dinners,Dishes and Dessert says

      February 24, 2021 at 11:19 pm

      This Instant Pot Chicken Noodle Casserole looks absolutely special! Yummy!5 stars

      Reply
    7. Karen says

      February 24, 2021 at 8:35 am

      Looks good! Are the egg noodles fresh noodles or can I use dry?

      Reply
      • Dee says

        February 25, 2021 at 11:11 am

        Thanks! I always use dry egg noodles.

    8. Long says

      February 23, 2021 at 8:23 pm

      I love these ! Such an easy recipe that is full of flavor!5 stars

      Reply
    9. kim Roberts says

      July 21, 2020 at 3:59 pm

      My family loves this recipe! Have you ever tried it with cheddar? I am out of Mont. Jack.5 stars

      Reply
      • Dee says

        July 22, 2020 at 2:19 pm

        I've used cheddar and Colby Jack -- really whatever we have, and it's great. I'm so glad you like it!

    10. Tim Campbell says

      November 20, 2019 at 6:27 pm

      This is a go to once a week meal for my family5 stars

      Reply
      • Dee says

        November 21, 2019 at 7:47 am

        Awesome, Tim! I'm so glad to hear this!

    11. Vickie says

      May 24, 2019 at 4:50 pm

      My husband is very anti chicken but he liked this. Simple to make but mine was a bit on the dry side. Any suggestion?

      Reply
      • Dee says

        May 25, 2019 at 11:03 pm

        So glad he liked it, Vickie! You can add more cream at the end if you want more liquid.

    12. Ed says

      March 13, 2019 at 4:15 am

      If i see this right is that a .5 or 1/2 cup cream or 5 cups of cream

      Reply
      • Dee says

        March 13, 2019 at 9:06 am

        It's .5 or 1/2 cup of cream. Definitely not 5 cups. 🙂

    13. Patricia @ Grab a Plate says

      February 09, 2019 at 2:48 pm

      What a hearty, comforting dish -- and so easy! Love it!

      Reply
    14. Manish says

      January 30, 2019 at 7:22 pm

      Hi if I want to make this with uncooked chicken, do I saute the cubed chicken first? Or can I cook with the noodles?

      Also how many pounds of chicken should I get to make 3 cups? Thanks! Looks delicious!

      Reply
      • Dee says

        February 01, 2019 at 12:49 am

        Yes. You would have to saute the chicken first and then cook the recipe as written. I would guess that you need about 1 1/2 pounds of chicken. 🙂

    15. Erin | Dinners,Dishes and Dessert says

      January 30, 2019 at 6:57 pm

      So vibrant, healthy and yummy!5 stars

      Reply
    16. Chrissie Baker says

      January 29, 2019 at 12:17 am

      This is absolutely delicious! I made it for guests and they all loved it!5 stars

      Reply
      • Dee says

        January 29, 2019 at 7:56 am

        That's awesome, Chrissie! So happy it was a hit at your house. 🙂

    17. Lora says

      January 28, 2019 at 6:34 pm

      What a great way to enjoy leftover chicken and perfect for a cold winter's night.

      Reply
    18. Jamie says

      January 28, 2019 at 11:48 am

      I just got an Instant Pot for Christmas so I've been looking for recipes to try. I can't wait to try this one!

      Reply
      • Dee says

        January 28, 2019 at 7:55 pm

        I hope you like it, Jamie! 🙂

    19. Anna says

      January 28, 2019 at 11:33 am

      This pasta is perfect for a busy weeknight! Just pass me the biscuits!

      Reply
      • Dee says

        January 28, 2019 at 7:55 pm

        Biscuits would go so well with this casserole!

    20. Demeter says

      January 28, 2019 at 11:27 am

      This looks like pure comfort food! So perfrect on a chilly day.5 stars

      Reply
      • Dee says

        January 28, 2019 at 7:54 pm

        Thanks, Demeter! It's definitely comfort food!

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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