Instant Pot Chicken Parmesan Casserole


YUMMY! This recipe was a win for me. Not only because of the taste, but because of the simplicity and amount of time it takes to make, all thanks to the Instant Pot. Another Pinterest win for me!

Instant Pot Chicken Parmesan Casserole


  • 2 chicken breasts cut into chunks
  • 1/2 onion diced
  • 2 tbsp olive oil
  • 1 tsp salt to taste
  • 1 tsp basil
  • 1 jar spaghetti sauce 24 oz.
  • 2 c chicken broth or water
  • 2 c noodles uncooked, small shapes of your choice
  • 1 tsp garlic minced
  • tbsp butter
  • 1/3 c bread crumbs
  • 1 c parmesan cheese


  1. Put Instant Pot on saute, normal function.
  2. Add olive oil, onions, garlic and chicken cut up into bite size pieces.
  3. Cook for 2-3 minutes – just until the pink on outside of chicken is gone
  4. Add salt, basil, spaghetti sauce, broth or water, and stir.
  5. Add 2 measuring cups full of uncooked noodles on the top, I used rotini.
  6. Push noodles down so they are under the sauce, do NOT stir everything together.
  7. Set Instant Pot or pressure cooker to pressure, high, for 10 minutes.
  8. Do a quick release.
  9. Turn pot off. Stir in 2/3 c. grated parmesan.
  10. In a separate bowl melt your butter and then stir in 1/3 c. bread crumbs and 1/3 c. grated parmesan.
  11. Serve chicken parmesan casserole in a bowl with sprinkled bread crumb mixture on top and enjoy!

Original recipe found at:

Pierogi Casserole

This was a super easy quick meal to put together and even though doesn’t always look the best and definitely looked funny when I was making it, it turned out great and something I’d definitely make us again. Check out the recipe below.

This recipe came from (minor adjustments made to the way I made it below)

Pierogi Casserole


  • 1 package (16 oz) frozen potato pierogies
  • 1 package kielbasa sausage, sliced
  • 4 oz cream cheese (from 8-oz package), very softened
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1/8 teaspoon coarse ground black pepper
  • 1 cup shredded Cheddar cheese (4 oz)


  1. Heat oven to 375°F. Spray12x8-inch (2-quart) glass baking dish with cooking spray.
  2. Place frozen pierogies and some butter in frying pan and saute just a bit to brown the outside of the pierogies. Place pierogies evenly in casserole. Top with sausage.
  3. In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese.
  4. Pour cream cheese mixture evenly over pierogies. Cover with foil; bake about 30 minutes or until center is heated through and temperature reaches 165°F.
  5. Uncover, and top with remaining cheese; bake 5 minutes or until cheese is melted.
  6. Enjoy!