Lazy Day Chicken Casserole–Instant Pot chicken, stuffing and vegetables in a creamy sauce. An easy dump-and-go recipe for a “don’t feel like cooking” day.
Lazy Day Chicken Casserole
Today’s recipe is part of my “off to college” series where I’m teaching my daughter some ways she can use her Instant Pot at college. (Check out the first recipe of the series Chicken, Rice and Beans with Salsa.)
Today’s recipe is a dump-and-go recipe with only a 1 minute pressure cook time. It only has 5 ingredients. It’s also a one pot meal (protein, carb and vegetable in one pot). It’s a creamy chicken and stuffing casserole recipe that you’ll love.
Don’t forget to watch the YouTube video that goes along with this recipe and send it to your young college friends!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon Chicken Base
- Boneless skinless chicken breast–or boneless skinless chicken thighs or 1 ½ cups cooked chopped chicken (we like the rotisserie chicken from Costco)
- Frozen vegetables–we used the California blend (cauliflower, broccoli and carrots). Other options are mixed vegetables (green beans, corn, peas), broccoli, cauliflower, etc.
- Stove Top Chicken Stuffing Mix
- Cream of chicken soup–or cream of mushroom soup. Try using healthy request variety too.
Steps
- Pour broth into Instant Pot. Add in the chicken and vegetables. Sprinkle in the stuffing mix. Scoop the cream of chicken soup on top. Don’t stir and make sure to layer the ingredients as specified so you don’t get the burn message.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Gently stir. Serve and enjoy!
Notes/Tips
- We ate this as a one pot meal but you can serve with a side of corn on the cob and a dinner roll with butter and jam.
- You can also use cooked turkey in the place of chicken.
- Feel free to use any variety of stuffing you like (chicken, turkey, herb, cornbread).
- I used my 3 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Instant Pot Easy Chicken Casseroles…
Instant Pot Kathy’s Country Chicken Casserole
Pasta, chicken and broccoli in a flavorful sauce and topped with french fried onions.
Instant Pot Fiesta Chicken Casserole
An easy chicken and noodles recipe with cheese, sour cream, picante sauce, beans and corn. It’s a weeknight favorite!
Instant Pot Frito Chicken Casserole
Creamy chicken casserole with corn, beans and green chiles. It’s topped with a crispy Frito cheesy topping.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Lazy Day Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 6 servings 1x
Description
Instant Pot chicken, stuffing and vegetables in a creamy sauce. An easy dump-and-go recipe for a “don’t feel like cooking” day.
Ingredients
- 1 1/4 cups chicken broth
- 1 boneless skinless chicken breast, sliced into bite size pieces (or 1 1/2 cups cooked chopped chicken)
- 1 (12 oz) bag frozen vegetables
- 1 (6 oz) package Stove Top Chicken Stuffing Mix
- 1 (10.5 oz) can cream of chicken soup
Instructions
- Pour broth into Instant Pot. Add in the chicken and vegetables. Sprinkle in the stuffing mix. Scoop the cream of chicken soup on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Gently stir. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
this says 1 minutes cook time for 2x. I don’t understand
Could I substitute pasta for stuffing?
you could try that. I would add 4 ounces of pasta in and pressure cook for 4 minutes. the veggies might be really soft though.
I’m wondering is this raw chicken or pre cooked chicken to start?
you can do either. if it’s raw you’ll cut it up into bite size pieces. See the recipe card here: https://www.365daysofcrockpot.com/lazy-day-chicken-casserole/#tasty-recipes-49828-jump-target
if I add more chicken and frozen vegetables, do I need to increase the time?
I would keep the same cooking time.
Hello Karen,
I made this today. I used my homemade Cream of chicken soup (from a mix). It was so good. My husband had seconds, that is his way of saying that it was good. I will definitely make this again. I used 1 1/2 c. of Chicken stock (Costco). I also used my 3 qt. Instant Pot. Thank you! 🙂
Ohhh!! I want to try your mix! That sounds so good.
My mix is from other YouTubers who make “Soup of Something… Mix”. In fact, yesterday with your dish was the first time that I made it and used it right away. I used the one from “Mary’s Nest”. Most of the time they will use chicken broth powder for the mix, to make Cream of Chicken Soup. But I wanted mine a little more universal, so I just used the milk powder and the cornstarch. Then when I use it, I can decide if I want Chicken, or Mushroom, or Celery. I have heard that with Mushroom, they use Beef broth powder. Since I want to use Better than Bouillon bases and/or boxes of organic stock or broth, it is better for me to just have the generic version. Of course, they use different kinds of spices in there as well.
I must say that I usually don’t use cans of soup because of all those ingredients, but with the homemade I can decide what I want to put in. I hope that this makes sense. 🙂
Thank you thank you! Totally makes sense.
I live alone and made this today for my Canadian Thanksgiving dinner. So tasty! Such an easy way to get chicken, veg and stuffing all in one pot.
Oh that is nice! You could have some thanksgiving flavors without making a huge dinner! Happy thanksgiving to you.
Made this yesterday and was very happy with the outcome. It was much better than I thought it was going to be. It has a lot of flavor, used cream of mushroom soup, frozen diced chicken breast. I will add 1 1/2 cup of water next time. can’t wait to try the other college dorm recipes.
So glad to hear you enjoyed it Tonna! Thank you for the 5 stars.
I’ve tried this recipe to the tee. I had to throw it out because it would give me a constant burn notice and could not get my instapot to come to pressure because the stuffing soaked all the liquid up. I tried adding more liquid with no luck.
Dang! Sorry to hear! Did you stir it? I don’t stir and it works for me.
The recipe calls for 1 1/4 chicken stock. I tried it with my Ninja and it failed to come to pressure. Not enough liquid. You video mentions 1 1/2 cups, so that extra 1/4 might make a difference. I’ll try again and hope for the best.
made it a second time with 1 1/2 cup stock and all is good.
okay good!!
Could you do this as a pot in pot recipe? It sounds delicious.
yes I believe you could! You would need to increase the cooking time to maybe 10 minutes??
so to feed 11 would I just need to double all ingredients?
Could this be made in a crockpot?
I think so. I haven’t tried it but this is what I would do.
Add broth, chicken, veg, stuffing mix and soup into slow cooker. Stir.
Cover and cook on high for 90 minutes or on low for 2-3 hours. Serve and enjoy!
Could I add chopped green peppers, mushrooms and onions?
Yes that would be great! I do think onions would taste best if sauteed first.
Would it work for the frozen chicken breasts or frozen chicken breast pieces? Would the time need to be adjusted?
If the chicken is cut into bite size pieces and frozen (not all in one clump but in individual ice cube-like chunks) it will work with the same cooking time.
I’m wondering is this raw chicken or pre cooked chicken to start?