Description
Use your Instant Pot to help you put together this old family favorite casserole. With rice, chicken, ham, mushrooms, vegetables, cheese and a creamy sauce you’ve got all the makings of a great dinner.
Ingredients
Scale
- 1 cup chicken broth
- 1 cup uncooked brown rice
- 1 (8 oz) package sliced mushrooms
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- Salt and Pepper
- 3 cups frozen chopped spinach or broccoli
- 1 cup cubed ham
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tsp curry powder
- 1 tsp lemon juice
- 1 (10.5 ounce can) cream of chicken soup
- 1/4 cup parmesan cheese
Instructions
- Pour broth into Instant Pot. Sprinkle in the rice. Dump in the mushrooms. Place chicken into Instant Pot. Sprinkle the chicken with salt and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move chicken to a cutting board and chop.
- Stir the rice and mushroom mixture together and spread in the bottom of a 9×13 inch baking dish.
- Layer the chicken, spinach, ham and cheese on top.
- In a small bowl stir together the mayo, sour cream, mustard, curry powder, lemon juice and cream of chicken. Spread the mixture over the top.
- Bake in the oven at 350 degrees F for 25 minutes. Sprinkle on the parmesan cheese and bake for 5 more minutes.
- Scoop onto plates and enjoy!
Notes
If you have cooked rice (2 cups cooked) and cooked chicken (about 2-3 cups) already prepared you can forego steps 1-3.
- Category: Casserole
- Method: Instant Pot and Oven