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Back In My Day Bake


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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 2 Tbsp butter
  • 1/2 cup diced onion
  • 45 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:

  1. 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.
  2. Stir in the chicken broth. Add chicken, potatoes (fan them out), poultry seasoning, salt and pepper into the pot.
  3. 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.
  4. In a bowl whisk together the sour cream, mayo and parmesan. Stir the mixture into the pot. 
  5. Sprinkle the top with french fried onions and serve. 

Slow Cooker Instructions:

  1. 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.
  2. Stir in the chicken broth, chicken, potatoes, poultry seasoning, salt and pepper.
  3. Cover and cook on low for 3-4 hours. 
  4. In a bowl whisk together the sour cream, mayo and parmesan. Stir the mixture into the slow cooker. 
  5. Sprinkle the top with french fried onions and serve. 
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker