Not Guilty Casserole

Not Guilty Casserole–chicken with cauliflower, spinach, mushrooms and two types of cheeses. A healthy and delicious meal made with your Instant Pot.

Pin this recipe for later!

Not Guilty Casserole

This guilt-free creamy chicken casserole made in your Instant Pot is a tasty meal with few calories (only 268 per serving) and lots of protein (almost 30 grams per serving). It has lots of flavor and works great for lunch leftovers too. I loved using whole milk mozzarella because it added flavor and a bit of fat to help you feel satisfied. The cottage cheese gives a creamy element without a ton of calories and it adds protein too. With only a 2 minute pressure cook time you can be eating this meal soon!

Ingredients/Substitution Ideas

• Olive oil–or butter
• Mushrooms
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Chicken broth–or water and Better than Bouillon chicken base
• Frozen riced cauliflower
• Spinach–fresh or frozen
• Chopped, cooked chicken–I used rotisserie chicken
• Lemon juice
• Cottage cheese–or ricotta, 4 ounces of cream cheese
• Whole milk mozzarella cheese–I used Tilamook brand

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the mushrooms and saute for 5 minutes. Stir in the salt, pepper, garlic powder, onion powder and smoked paprika.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in the frozen cauliflower rice, spinach, chicken and lemon juice.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Blend the cottage cheese until cream (it’s an optional step to blend the cottage cheese, you can also just stir it in as is). Then stir it into the pot.

Sprinkle the mozzarella on top. Use an air fryer lid to bake at 350 degrees for 5 minutes. Or if you don’t have an air fryer lid place the stainless steel pot into the oven and bake at 350 degrees for 15 minutes.

Notes/Tips

• We served this as a one pot meal. However you can add more bulk to the meal by serving with a dinner roll or a side of rice.
• This recipe is gluten free.
• I used my 6 quart Instant Pot*. You can also make this in a 3 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.
• Other recipes you can make with mozzarella cheese are spinach and ravioli lasagna and caprese chicken.

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. 

Pin this recipe for later!

Print

More Instant Pot Healthy Dinners…

*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.