Back In My Day Bake

Back In My Day Bake–Instant Pot (or Crockpot) cabbage, potato and chicken casserole in a creamy sauce with crispy fried onions on top.

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Back In My Day Bake

This recipe feels like the kind of casserole Mom would make. It is really tasty and we did not have leftovers at all!

This “Back in My Day Casserole” is an homage to the dishes that many of us grew up enjoying. It’s a comforting blend of ingredients that were readily available and affordable. This casserole calls to mind an era when home-cooked casseroles made their way to the dinner table most nights of the week.

Ingredients that Defined an Era

1. Cooked Chicken: Leftover chicken or turkey was a frugal way to make the most of every meal. It provided a hearty protein base that added substance to the dish.
2. Cabbage and potatoes: Vegetables that stretch and feed a crowd on a tight budget like cabbage and potatoes were a staple.
3. Onions: Sautéed onions and/or celery provided a savory depth of flavor and a delightful aroma that filled the kitchen.
4. Mayonnaise and Sour Cream: The creamy combination of mayo and sour cream acted as a unifying element in the casserole giving a richness and a tang.
5. French Fried Onions, Potato Chips or Breadcrumbs: Every casserole ended with a finishing touch of french fried crispy onions, crushed potato chips or breadcrumbs.

So, what makes this casserole still relevant today? It’s still delicious! AND we use the Instant Pot which cuts down on cooking time by a LOT.

Ingredients/Substitution Ideas

• Butter
• Onion–yellow or white
• Cabbage
• Chicken broth–or water and Better than Bouillon Chicken Base
• Chopped cooked chicken–I used rotisserie chicken
• Russet potatoes–or red potatoes
• Poultry seasoning
• Kosher salt
• Black pepper
• Sour cream–or plain yogurt
• Mayo
• Parmesan cheese
• Crispy french fried onions

Steps

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes.

Stir in the cabbage. Turn off Instant Pot.

Stir in the chicken broth. Add chicken, potatoes, poultry seasoning, salt and pepper into the pot. (Fan out the potatoes so they aren’t clumped up…they’ll cook more evenly that way).

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.

In a bowl whisk together the sour cream, mayo and parmesan. Stir the mixture into the pot. 

Sprinkle the top with french fried onions and serve. (If you’d like to crisp up the top you can with an air fryer lid).

Notes/Tips

• Serve with some crusty bread or rolls and butter.
• This recipe can be gluten-free if you leave out the crispy fried onions.
• 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.
• Other recipes you can make with french fried onions are Instant Pot French Onion Beef Casserole and Instant Pot Kathy’s Country Chicken Casserole.

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More Instant Pot Cabbage Recipes…

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*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.