Description
Instant Pot Casserole on the Quick is a fast and easy broccoli, rice and chicken casserole with a crispy panko breadcrumb topping. Comfort food to the max!
Ingredients
Scale
- 1 1/4 cups of chicken broth
- 3/4 cups jasmine, long grain white or converted rice
- 2 cups chopped, cooked chicken
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 3 Tbsp mayonnaise
- 1 (10.5 oz) can Campbells Cream of Chicken Soup
- 1 (12 oz) bag frozen broccoli
- Salt and pepper
- 1/2 cup panko breadcrumbs
- 2 Tbsp melted butter
Instructions
- Pour chicken broth into Instant Pot. Sprinkle in the rice. Dump the chicken on top.
- 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 let pot sit for 5 minutes and then move valve to venting.
- Stir in the lemon juice, dijon mustard, mayo, cream of chicken soup, broccoli, salt and pepper to taste.
- Cover Instant Pot with air fryer lid. Bake for 10 minutes at 300° F.
- In a bowl stir together the panko and melted butter. Sprinkle on top of casserole. Cover with air fryer lid and air fry for 3 minutes at 400° F.
- Scoop onto plates and enjoy!
Notes
If you don’t have an air fryer lid go through step 3 and then you can scrape the mixture into a 9×9 inch pan and bake in the oven at 350° F for 20 minutes with the panko on top.
- Category: Chicken
- Method: Instant Pot