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Creamy Chicken Noodle Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chicken Noodle Casserole Pressure Cooker Edition

This creamy chicken noodle casserole made in a pressure cooker brings together tender chicken, gooey cheese, and crispy panko topping for ultimate comfort food in less time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 people
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans chunk chicken breast drained or 3 cups rotisserie chicken
  • 2 cans cream of chicken soup or any cream soup you like
  • 1 cup mayonnaise or sour cream/Greek yogurt
  • 1 cup milk whole or 2%
  • 0.5 onion finely diced or 1 tbsp dried minced flakes
  • 2 cups shredded cheddar cheese or preferred cheese blend
  • 1.5 cups frozen peas and carrots or other frozen veggies
  • 12 ounce egg noodles cooked and drained
  • 1 cup panko bread crumbs
  • 1 stick salted butter melted

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker Electric programmable
  • 1 Baking dish Oven-safe, fits inside cooker

Method
 

Instructions
  1. Turn on the pressure cooker to sauté and cook diced onion to soften or add dried flakes directly.
  2. Mix chicken, soup, mayo, milk, onions, cheese, and frozen veggies in a large bowl.
  3. Fold in the cooked egg noodles gently.
  4. Spray a baking dish with oil or butter and pour in the mixture evenly.
  5. Top with panko bread crumbs and drizzle melted butter for topping.
  6. Place dish in pressure cooker on trivet or directly inside, add water to base (not touching dish).
  7. Seal lid, set cooker to high pressure for 10 minutes.
  8. After cooking, quick release the pressure and carefully remove the hot dish.
  9. Broil a few minutes for an extra golden crispy topping, optional.

Notes

Let it cool fully before storing in fridge or freezer. Portion into meals for easy weekday dinners. Tastes even better the next day!