Instant Pot Cockadoodle Noodles (Chicken Noodle Casserole)
"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...."
INGREDIENTS
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4 tablespoons (1/2 stick) salted butter
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1 1/2 pounds boneless, skinless chicken breasts sliced into 1/4-inch thick cutlets and cut into small bite-size pieces
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1 pound baby bella mushrooms, sliced (optional)
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1 tablespoon Worcestershire sauce
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3 1/2 cups chicken broth
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1 1/2 teaspoons Italian seasoning
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon black pepper
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1 (12-ounce) bag egg noodles (I use wide ribbons)
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20 ounces frozen veggie mix (I use corn, carrots, peas and green beans)
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1 cup heavy cream or half & half
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1/4 cup ranch dressing (not mix, but actual dressing)
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2 cups shredded cheese blend of your choice (I like Colby Jack)
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1/2 cup grated Parmesan cheese
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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
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1-2 tablespoons hot or buffalo wing sauce (optional)
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1 teaspoon seasoned salt (optional, and to taste - start with 1 teaspoon and work your way up, if necessary)
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