A delicious, creamy, comforting chicken and noodle casserole. Light enough for summer, but comforting and filling enough for cold winter nights.
***If you don't have an InstantPot, simply cook and shred the chicken in the oven or by boiling it.
While chicken is cooking, bring a pot of water to boil. Cook noodles according to package directions. Drain noodles and set aside, leaving the noodles in the colander.
***I like to use a shallow pan as it helps the water to boil more quickly.
Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, onion powder, and coconut milk to the chicken; stir to combine.