Knock Your Socks Off Casserole

Knock Your Socks Off Casserole–green chile chicken and potato casserole with cheese that is helped along with the use of your Instant Pot.

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Knock Your Socks Off Casserole

One bite of this creamy, cheesy chicken and potatoes will knock your socks off (in a good way!) The dish has bold flavors with the green chiles and my favorite salsa (it’s called guacamole salsa and we love it!). We used the mild version of both of these ingredients but if you like spice then use medium. This dish is comfort food to the max with hearty potatoes, tender bites of chicken and lots of cheese. Enjoy!

Ingredients/Substitution Ideas

• Russet potatoes–or red potatoes
• Campbell’s cream of mushroom soup–or cream of chicken soup or 4 ounces of softened cream cheese
• Diced green chiles–I used mild
• Milk
• Garlic powder–or granulated garlic
• Onion powder
• Kosher salt
• Black pepper
• Chopped, cooked chicken–I made a batch of this recipe with bone-in chicken breasts
• Herdez guacamole salsa–I used mild. If you can’t find this salsa you can also use salsa verde.
• Monterey jack cheese
• Sharp cheddar cheese

Steps

Pour 1 ½ cups of water into Instant Pot. Peel and cube the potatoes. Place them in a steamer basket and place the basket into the Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting. Remove the lid. Move the steamer basket out of the pot and discard the water. 

Turn Instant Pot to saute setting. Stir in the cream of mushroom soup, green chiles, milk, garlic powder, onion powder, a pinch of salt and pepper, chicken and salsa. Warm through. Fold in the potatoes. Turn off Instant Pot.

Scrape the contents into a baking dish. Sprinkle the cheeses on top.

Bake at 350 degrees F for 20 minutes. Let sit for 5 minutes then scoop onto plates and enjoy.

Notes/Tips

• Serve with warm cornbread, flour or corn tortillas, spanish rice, diced avocado, pico de gallo and tortilla chips or a cucumber salad.
• This recipe can be gluten-free if you use gluten free cream of mushroom soup.
• I used my 6 quart Instant Pot* with my silicone steamer basket*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Another recipe you can make with Herdez guacamole salsa is Instant Pot Dude Ranch Chicken.

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More Instant Pot cheesy chicken recipes…

*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.