General Conference Casserole

General Conference Casserole–chicken with black beans, corn, Rotel and cheese on a bed of tortilla chips. Made fast with your Instant Pot or cook low and slow in the Crockpot.

General Conference Casserole

Today’s recipe is an easy dump and go recipe with ingredients you probably already have on hand. You can make this in the Instant Pot or the Crockpot. My son said it was, “gas!” which means it was good. He loved the fact that I let him have chips for dinner–lol.

I snagged the idea for this recipe from the blog, Third Hour. General conference is something where members of my church gather in their homes every 6 months (April and October) to watch a broadcast from our leaders. Typically, families love to create fun food traditions around general conference. It’s a fun time to gather to watch conference, be uplifted and eat good food. Actually, today is conference so I’ll be snuggling in a blankie, eating good food and feasting on the word of God!

Ingredients/Substitution Ideas

• Olive oil–or canola, vegetable
• Onion–yellow, white
• Chicken broth–or water and Better than Bouillon chicken base
• Boneless skinless chicken thighs–fresh or frozen
• Garlic powder
• Chili powder
• Smoked paprika
• Dried oregano
• Kosher salt
• Frozen sweet corn–or canned corn
• Black beans–or pinto beans
• Rotel tomatoes–I used mild
• Fresh lime juice
• Cornstarch
• Sharp cheddar cheese–or monterey jack, colby jack
• Tortilla chips–we like lightly seasoned Don Julio tortilla chips

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. 

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

Add in the chicken. Sprinkle the chicken with garlic powder, chili powder, paprika, oregano and salt.

Dump in the corn, beans and Rotel.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes. Move valve to venting. Remove the lid. 

Remove the chicken and place on a cutting board. Chop or shred the chicken and stir it back into the pot.

Stir in the lime juice. 

Turn Instant Pot to saute setting. In a small bowl stir cornstarch together with 3 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken contents. Once thickened turn off Instant Pot.

Stir in the cheese. 

Place a pile of tortilla chips on a plate and scoop a big scoop of chicken mixture over the chips. Enjoy!

Notes/Tips

• Serve with tortilla chips or Fritos. You can also serve more like a stew with a side of cornbread. I like this with sour cream or guacamole.
• 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. This makes a good lunch. Try portioning it out into lunch size portions and enjoy all week long. This tastes good served over brown rice.
• Other recipes you can make with Rotel are Queso Rotel Chicken and Holy Moly 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. 

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More Instant Pot recipes with black beans…

*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.