Description

This casserole is a classic dish made a new way. It will become one of your favorite dinners because it's so quick to make and yummy.

Ingredients

• 4 T. salted butter*
• 1 1/2 lb. boneless, skinless chicken breasts, sliced into 1/4-inch thick cutlets and cut into small bite-size pieces
• 1 lb. sliced baby bella mushrooms, optional
• 1 T. Worcestershire sauce
• 3 1/2 c. chicken broth
• 1 1/2 t. Italian seasoning
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. black pepper
• 12 oz. bag wide ribbon egg noodles
• 20 oz. frozen veggie mix (corn, carrots, peas and green beans)
• 1 c. heavy cream or half & half
• 1/4 c. Ranch dressing (not mix, but actual dressing from a bottle)
• 2 c. shredded cheese blend, your favorite
• 1/2 c. grated Parmesan cheese
• 5.2-oz. package Boursin cheese, any flavor
• 1-2 T. hot or buffalo wing sauce, if desired
• 1 t. seasoned salt, or to taste

Steps

1. Add butter to the Instant Pot; press Sauté; adjust so it’s on More or High setting. When melted and bubbling, add chicken and mushrooms; sauté for 5 minutes, until chicken is white in color and mushrooms are softened and browned. (If not using the mushrooms, only add 2 T. butter.*)
2. Add Worcestershire sauce; scrape to deglaze the bottom of the pot, getting browned bits from the chicken and mushrooms.
3. Add broth, Italian seasoning, garlic powder, onion powder, and black pepper; stir well.