Carolyn’s Casserole–creamy chicken with green beans, carrots and corn served over your choice of potatoes, noodles or rice. Make it in your Instant Pot or Crockpot!
Carolyn’s Casserole
Greg said that this dish reminded him of chicken and dumplings without the dumplings. It is a creamy delicious homemade sauce with tender bites of chicken and veggies. It’s quite runny so in I served it over baked potatoes to soak up the sauce. You can also serve it over noodles, rice or even cauliflower rice if you’d like. Another option is to serve over baked biscuits. However you decide to serve it you’ll find it delicious! Enjoy!
Ingredients/Substitution Ideas
- Boneless skinless chicken thighs–or chicken breasts
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Poultry seasoning
- Smoked paprika
- Chicken broth
- Frozen green beans–or fresh green beans
- Carrots–or baby carrots
- Frozen sweet corn–or fresh, canned
- Gruyere cheese–or parmesan
- Heavy cream–or half and half
- Cornstarch
- Hot cooked potatoes, noodles or rice for serving (optional)–or cauliflower rice, spaghetti squash
Steps
Cut chicken thighs into 1 inch cubes. Add them into the Instant Pot. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, poultry seasoning and smoked paprika.
Pour in the chicken broth. Dump the green beans, carrots and corn on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir in the cheese and heavy cream.
In a small bowl stir together the cornstarch with ¼ cup of cold water until smooth. Turn Instant Pot to saute setting. Pour the slurry into the pot, stir until sauce has thickened. Turn of Instant Pot.
Serve chicken, sauce and veggies plain or over the top of potatoes, noodles or rice.
Notes/Tips
- Serve the chicken and sauce over mashed potatoes, baked potatoes, rice, egg noodles, cauliflower rice, spaghetti squash or biscuits. We served sliced peaches and cornbread on the side.
- This recipe is gluten-free. Serve over potatoes or rice for gluten free eaters.
- I personally like chicken thighs for this recipe as the chicken stays moist and tender. You can use breasts, although they won’t stay as moist and tender. Another option is to use 3-4 cups of cooked rotisserie chicken (only pressure cook for 2 minutes).
- 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.
- Recipe loosely adapted from Chicken Broccoli Casserole.
- Other recipes you can make with carrots are Rocky Mountain Roast and Homestyle Chicken and Vegetables.
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.
Carolyn’s Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
Creamy chicken with green beans, carrots and corn served over your choice of potatoes, noodles or rice. Make it in your Instant Pot or Crockpot!
Ingredients
- 28 oz (1 3/4 lbs) boneless skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp poultry seasoning
- 1/8 tsp smoked paprika
- 1/2 cup chicken broth
- 1 (12 oz) bag frozen green beans
- 2 large carrots, peeled and cut into 1/2 inch rounds
- 1 cup frozen sweet corn (optional)
- 1 cup shredded gruyere cheese
- 1/2 cup heavy cream
- 3 Tbsp cornstarch
- Hot cooked potatoes, noodles or rice for serving (optional)
Instructions
Instant Pot Instructions:
- Cut chicken thighs into 1 inch cubes. Add them into the Instant Pot. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, poultry seasoning and smoked paprika. Pour in the chicken broth. Dump the green beans, carrots and corn on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese and heavy cream.
- In a small bowl stir together the cornstarch with ¼ cup of cold water until smooth. Turn Instant Pot to saute setting. Pour the slurry into the pot, stir until sauce has thickened. Turn of Instant Pot.
- Serve chicken, sauce and veggies plain or over the top of potatoes, noodles or rice.
Slow Cooker Instructions:
- Cut chicken thighs into 1 inch cubes. Add them into the slow cooker. Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, poultry seasoning and smoked paprika. Stir in the broth, green beans, carrots and corn.
- Cover and cook on low for 2-3 hours.
- Stir in the cheese and heavy cream.
- In a small bowl stir together the cornstarch with ¼ cup of cold water until smooth. Pour the slurry into the pot and stir. Turn slow cooker to high and cook without the lid until sauce has thickened.
- Serve chicken, sauce and veggies plain or over the top of potatoes, noodles or rice.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More comforting chicken recipes to try…
Instant Pot Amish Chicken and Noodles
Thick noodles in a savory chicken gravy with chunks of tender chicken. This Amish classic is best served over a pile of mashed potatoes.
Dolly Parton’s Chicken and Dumplings
An easy, homemade Instant Pot or Crockpot version of Dolly’s thick and creamy chicken soup with perfectly cooked, light and airy dumplings.
Instant Pot Country Chicken and Biscuits
Chicken and vegetables in a creamy sauce topped with cheesy biscuits.
*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.
EXCELLENT recipe!! So EZ to throw together and tastes delicious. Thanks much for another great one. I only had enough leftover rice for one helping so I let hubby have it. I ate mine served over leftover roasted cauliflower & it was soooooo good!
yay! Thanks Kim!