Chicken Las Vegas–chicken tenderloins wrapped in prosciutto with creamy rice made fast in the Instant Pot or in the slow cooker.
Chicken Las Vegas
Today’s recipe is a dump and go, 5-ingredient recipe that’s ultra comfort food. It’s a creamy chicken and rice dish that is made with only a 4 minute pressure cook time. It’s got sort of a chicken cordon bleu vibe. I wrapped my chicken in prosciutto but you could also use ham. Yum yum! Enjoy!
This recipe has been adapted from an oven recipe, Chicken Las Vegas, on Food.com.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Converted rice–or long grain white, basmati or jasmine
- Chicken tenderloins–fresh or frozen
- Prosciutto–or ham
- Campbell’s cream of chicken with herbs condensed soup–or cream of chicken, cream of mushroom
Steps
Pour the broth into Instant Pot. Sprinkle the rice into the pot.
Wrap a slice of prosciutto around each of the chicken tenders. Place the chicken tenders evenly into the Instant Pot.
Spoon the soup evenly over the top. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Scoop rice and chicken onto plates and serve.
Notes/Tips
- Serve with a green salad, roasted broccoli or raw veggies.
- 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 4 days or in the freezer for up to 3 months.
- This recipe can be gluten-free if you use gluten-free cream of chicken soup (Campbell’s makes it).
- What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
- Other recipes you can make with converted rice are Tommy Boy Casserole and Hungry Boys Casserole.
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.
Chicken Las Vegas
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 19 minutes
- Yield: 4–6 servings 1x
Description
Chicken tenderloins wrapped in prosciutto with creamy rice made fast in the Instant Pot.
Ingredients
- 1 1/2 cups chicken broth
- 1 cup converted rice
- 6 chicken tenderloins (fresh or frozen)
- 6 slices (3 ounces) of prosciutto (or ham)
- 1 (10.5 oz) can Campbell’s cream of chicken with herbs condensed soup
Instructions
Instant Pot Instructions:
- Pour the broth into Instant Pot. Sprinkle the rice into the pot.
- Wrap a slice of prosciutto around each of the chicken tenders. Place the chicken tenders evenly into the Instant Pot. Spoon the soup evenly over the top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Scoop rice and chicken onto plates and serve.
Slow Cooker Instructions:
- Add broth, rice and soup into slow cooker and stir.
- Wrap a slice of prosciutto around each of the chicken tenders. Nestle the chicken tenders into the slow cooker.
- Cover and cook on high for 2-3 hours, or until rice is cooked through.
- Scoop rice and chicken onto plates and serve.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More Instant Pot chicken recipes…
Lemonade Chicken
With a secret ingredient that your family won’t be able to guess and only a handful of total ingredients this sweet and sour chicken is delicious to eat, easy to make and quick to clean up after dinner is done. A perfect weeknight recipe! Can be made in your Instant Pot or slow cooker.
Diamond Club Chicken
Chicken tenderloins with bacon, cream cheese, mushrooms and parmesan made in the Instant Pot.
Anthony’s Chicken
Instant Pot chicken and pasta with a sweet and savory barbecue-mustard sauce, monterey jack cheese and bacon crumbles.
Disappearing Chicken
Flavorful, creamy, cheesy chicken with green chiles that will vanish in seconds.
Awesome Sauce Chicken
An easy Instant Pot or Crockpot recipe for tender chicken tenderloins in a unique sauce with honey, mustard, soy sauce and more.
*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.
Is the time the same for fresh or frozen chicken tenderloins?
I love, love your recipes.
I would use the same cooking time for either fresh or frozen…just cuz they are so small
Thanks much!
Hi, is there a Crockpot version of the recipe?
Is there a stove top and crockpot version
Hi Counselor: (I happen to know your legal background 😏)
I made this recipe but got the dreaded burn notice because some of the rice stuck. I’m scratching my head wondering why. Any ideas?
At any rate, and when that happened, I dumped the pressure, scraped the bottom of the pan and started over, but the same thing happened the second time. Fortunately, by that time it was pretty well cooked and so I was able to salvage it. I have to say it was delicious.
Thanks,
My guess is some of the soup touched the bottom of the pot and it caused the burn message. How come you called me counselor? I am confused 🙂
Hi. these recipes look wonderful. Can I do these in the oven?
yes you can. bake at 350 for 45 minutes
Hi Karen, To make this a “one pot meal”, can I add fresh carrots, onion, jalapenos, and frozen green peas to the pot? Patti R.
yes you can. that will be wonderful.
Hi, do you think wrapping the tenders in bacon instead of ham would work ok? Thanks.
sure! It won’t be crispy but it will have flavor
Karen, how much broth would you use if you wanted to serve this with cauliflower rice instead of “real” rice?
Well, I wouldn’t pressure cook the cauliflower rice because it will be too overdone. So you’ll have to pressure cook the chicken (in 1/2 cup of broth) then stir in the cooked cauliflower rice after the pressure cook time is up.
Hi Karen, this recipe looks and sounds very tasty. I’m not a very good cook though I have on occasion turned up some good meals thanks to people such as yourself. I plan on trying this very soon. I would like to know if this will work with yellow rice and if so what adjustments I might have to make. Thanks again. I’ll touch base after I make this
Jack
hmmm, I’m not familiar with yellow rice. Does it usually take the same amount of time to cook as white rice and use the same liquid ratio? If so, I would just substitute it straight across.
can I use long grain and wild rice?
Yellow rice is rice with saffron seasonings