Cowboy Creamy Chicken Spinach and Mushroom Casserole

An easy Instant Pot dinner made with tender chicken, rice, beans, corn, mushrooms, bacon and cheddar cheese all mixed together in a creamy, flavorful sauce.

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Cowboy Creamy Chicken Spinach and Mushroom Casserole

This is one of those dinners that has a little bit of everything in it! I decided this is a cowboy meal because it’s a one pot meal loaded with hearty ingredients like beans, corn, bacon, chicken and rice. It’s will stick to your ribs and keep you full for hours! The sour cream and cheddar make everything nice and creamy. It’s not just another chicken and rice dinner. The mushrooms, beans, corn, bacon and spinach make it different from the usual chicken and rice recipes!

Ingredients/Substitution Ideas

• Butter or bacon fat–bacon fat adds extra flavor
• Mushrooms–or canned mushrooms that have been drained
• Chicken broth–or water with Better Than Bouillon or chicken bouillon
• Converted rice–also called parboiled rice. I find it in the bulk section at Winco.
• Boneless skinless chicken thighs–or breasts, although they won’t be as moist and tender
• Chili powder
• Worcestershire sauce–or steak sauce
• Garlic powder–or 1 Tbsp minced fresh garlic
• Kosher salt
• Black pepper
• Onion powder–You can use 1/2 cup diced onion instead. Sauté it with the mushrooms.
• Pork and beans or ranch style beans–Ranch style beans give the dish more of a savory, Tex-Mex flavor
• Frozen corn–or canned corn (drained)
• Sour cream
• Bacon crumbles–use freshly cooked bacon or packaged real bacon pieces
• Shredded cheddar cheese–or Colby Jack, Monterey Jack, Mexican cheese blend
• Spinach–fresh or frozen

Steps

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt.

Add in the mushrooms and saute for 5 minutes.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle in the rice. Place chicken on top. Sprinkle in the chili powder, Worcestershire, garlic powder, salt, pepper and onion powder. Dump in the beans and corn. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit 5 minutes and then move valve to venting. Remove the lid.

Stir in the sour cream, bacon, cheese and spinach. Salt and pepper to taste.

Serve and enjoy!

Notes/Tips

• Serve with a green salad, sliced avocado, corn chips or some fresh fruit.
• 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.
• Pork and beans usually have a sweeter tomato-based sauce, while ranch style beans are more savory and seasoned. Both work, but they’ll give you different flavors.
• After adding the rice, chicken, seasonings, beans and corn, leave everything layered and don’t stir. This helps prevent ingredients from sticking to the bottom and triggering the burn notice.
• Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
• Tools:
  • 6 quart Instant Pot*
  • Wooden saute paddle*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*
  • Cheese grater*

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. 

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