Back In My Day Bake–Instant Pot (or Crockpot) cabbage, potato and chicken casserole in a creamy sauce with crispy fried onions on top.
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
- 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.
- Cabbage and potatoes: Vegetables that stretch and feed a crowd on a tight budget like cabbage and potatoes were a staple.
- Onions: Sautéed onions and/or celery provided a savory depth of flavor and a delightful aroma that filled the kitchen.
- 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.
- 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.
More Instant Pot Cabbage Recipes…
Instant Pot Dolly Parton Diet Soup
An easy soup packed with vegetables and only 78 calories per serving!
“Don’t Touch!” Casserole
Seasoned ground beef, cabbage and egg noodle casserole with melty cheese on top.
Instant Pot Unstuffed Cabbage Soup
This soup has the flavors of a cabbage roll with its ground beef, plenty of seasonings and lots of cabbage. It is a low-cal, high protein soup that satisfies!
Instant Pot Lazy Stuffed Cabbage
All the flavors of stuffed cabbage in a super fast and easy stew. This is a delicious and healthy dinner that will fill you up!
Instant Pot Amish Cabbage and Potato Casserole
Seasoned ground beef with cabbage, potatoes and a creamy sauce.
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.
Back In My Day Bake
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Total Time: 21 minutes
- Yield: 4 servings 1x
Description
Instant Pot (or Crockpot) cabbage, potato and chicken casserole in a creamy sauce with crispy fried onions on top.
Ingredients
- 2 Tbsp butter
- 1/2 cup diced onion
- 4–5 cups chopped cabbage
- 1/2 cup chicken broth
- 2 cups chopped cooked chicken
- 8 ounces Russet potatoes, peeled and sliced into quarter inch rounds (2 small potatoes)
- 1/4 tsp poultry seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/2 cup shredded parmesan cheese
- 1/2 cup crispy french fried onions
Instructions
Instant Pot Instructions:
- 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 (fan them out), poultry seasoning, salt and pepper into the pot.
- 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.
Slow Cooker Instructions:
- Saute the onions in butter on the stove or if you have a slow cooker with a “stove top” function use that. Stir in the cabbage. Transfer to the slow cooker.
- Stir in the chicken broth, chicken, potatoes, poultry seasoning, salt and pepper.
- Cover and cook on low for 3-4 hours.
- In a bowl whisk together the sour cream, mayo and parmesan. Stir the mixture into the slow cooker.
- Sprinkle the top with french fried onions and serve.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*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.
I made this last night; my English husband said it was “tasty” and he’d have it again. I added about a teaspoon of prepared English mustard to the mayo/cream mix to give it a bit lf a kick. Also, I didn’t have shredded parmesan so I used shredded sharp cheddar instead.
★★★★★
I love the idea of mustard!
Made this exactly as written. wow!!! My husband raved about it all evening. We had a friend drop by and stayed for supper. When we told him what we were having, he turned up his nose. After sitting down to eat, he almost licked this plate and had seconds. So much for not liking cabbage! Thank you for your recipes. I have not found one we have not enjoyed!
★★★★★
right?! The cabbage is so good! I’m so glad you all liked it!
Oooohhhh, looks SO yummy….it’s next on the line-up! Be back with stars. BTW, I know why you had no leftovers……..one word: Skyler! hahaha. (I remember when my two brothers were his age, my Mom bought 2 loaves of bread & 2 gallons of milk EVERY. OTHER. DAY. ouch!). Gotta feed those growing boys….Mom said my brothers’ stomachs were “bottomless pits”.
oh my gosh! That is hilarious. Every other day!!!