Hawaii Casserole–chicken and rice casserole with pineapple, sliced almonds, chow mein noodles and melty cheese. A casserole version of Hawaiian haystacks made in the Instant Pot.
Hawaii Casserole
Are you familiar with hawaiian haystacks? It’s a fun dish that typically consists of a bed of rice topped with a creamy chicken sauce. The dish is then garnished with a variety of colorful and flavorful toppings, such as diced pineapple, chopped green onions, chopped tomatoes, sliced almonds, and chow mein noodles. Today I’m taking inspiration from Hawaiian haystacks and creating a casserole with the same ingredients.
This casserole recipe uses a lot of pantry staples and a few fresh ingredients. Plus it’s a hands off recipe since it’s made in your Instant Pot. Your whole family will enjoy this dinner!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon*
- Brown rice–see notes section for how to make with white rice
- Boneless skinless chicken thighs–frozen or fresh
- Garlic powder
- Pepper
- Kosher salt
- Cream of chicken soup–Campbell’s brand. You can also use cream of mushroom soup.
- Pineapple chunks–or tidbits
- Water chestnuts–look in the Asian foods section at the grocery section
- Green onion
- Sliced almonds–I buy in bulk section at Winco
- Chow mein noodles–the crunchy kind. I use La Choy brand.
- Colby jack cheese–or cheddar
- Diced tomatoes
Steps
Pour chicken broth into Instant Pot. Sprinkle in the rice.
Place chicken thighs evenly on top of the rice. Sprinkle the chicken with garlic powder, pepper and salt. Spoon the cream of chicken over the top of the chicken.
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.
Move the chicken to a cutting board and chop or shred. Stir it back into the pot. Stir in the pineapple, water chestnuts and green onions.
Sprinkle the almonds, chow mein and cheese on top.
Air fry for 2 minutes to melt the cheese and crisp up the top.
Serve topped with diced tomatoes.
Notes/Tips
- Serve with a green salad on the side.
- 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.
- Other recipes you can make with brown rice are Instant Pot Salsa Rice and Stick of Butter Rice.
- Can I make this with white rice? Yes you can. Increase the broth by ¼ cup. You’ll need to cut the chicken into chunks first though so they can cook at the same rate as the rice (or you can use already cooked chicken–like rotisserie chicken). Pressure cook for 3 minutes with a 10 minute natural pressure release.
- For more fun and flavor top with some toasted coconut.
- To make this gluten free use gluten free cream of chicken soup (I’ve seen this at the grocery store lately) and forego using the chow mein noodles.
More Instant Pot Chicken Casseroles…
Instant Pot Harvest Chicken Casserole
A one pot meal with chicken, wild rice, sweet potatoes, brussels sprouts, craisins and almonds. It’s healthy and delicious!
Sharon’s Amazing Chicken Casserole
A 5-ingredient Instant Pot or Crockpot casserole recipe with chicken and stuffing! With only 5 minutes of prep this is a great busy weeknight dinner recipe.
Southern Chicken Casserole
Instant Pot Southern Chicken Casserole is comfort food! This is an easy dump and go recipe with chicken and vegetables in a creamy sauce. Serve over biscuits for a chicken pot pie type of meal.
Underground Chicken Casserole
Chicken and gravy topped with a layer of mashed potatoes made in your Instant Pot.
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.
Hawaii Casserole
- Prep Time: 20 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 42 minutes
- Yield: 8 servings 1x
Description
Chicken and rice casserole with pineapple, sliced almonds, chow mein noodles and melty cheese. A casserole version of Hawaiian haystacks.
Ingredients
- 2 cups chicken broth
- 1 1/2 cups uncooked brown rice
- 1 1/2 pounds boneless skinless chicken thighs (frozen or fresh)
- 1 tsp garlic powder
- 1 tsp pepper
- 1/4 tsp kosher salt
- 1 (10.5 oz) can cream of chicken soup
- 1 (20 oz) can pineapple chunks, drained
- 1 (8 oz) can water chestnuts, drained
- 3 green onions, diced
- 1/2 cup sliced almonds
- 1 cup chow mein noodles
- 1 cup shredded colby jack cheese
- Diced tomatoes, for topping
Instructions
- Pour chicken broth into Instant Pot. Sprinkle in the rice. Place chicken thighs evenly on top of the rice. Sprinkle the chicken with garlic powder, pepper and salt. Spoon the cream of chicken over the top of the chicken.
- 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.
- Move the chicken to a cutting board and chop or shred. Stir it back into the pot.
- Stir in the pineapple, water chestnuts and green onions.
- If you have an air fryer lid: sprinkle the almonds, chow mein and cheese on top. Air fry for 2 minutes to melt the cheese and crisp up the top. If you don’t have an air fryer: Scrape the rice mixture into a baking dish. Sprinkle the almonds, chow mein and cheese on top. Bake in the oven for 10 minutes at 375.
- Serve topped with diced tomatoes.
- Category: Chicken
- Method: Instant Pot
*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.
I lived in Hawaii for 30 years and never heard of Hawaiian haystack. Sounds onolicious as they say in the Islands. I will happily give it a go.
onolicious! I love that 🙂
I would like to know if I can make this in the oven and / or slow cooker because it sounds very good but I don’t have a Instant pot.
Here’s how I would try it:
1 1/2 cups uncooked brown rice
1 1/2 pounds boneless skinless chicken thighs
1 tsp garlic powder
1 tsp pepper
1/4 tsp kosher salt
1 (10.5 oz) can cream of chicken soup
1 (20 oz) can pineapple chunks, drained
1 (8 oz) can water chestnuts, drained
3 green onions, diced
1/2 cup sliced almonds
1 cup chow mein noodles
1 cup shredded colby jack cheese
Diced tomatoes, for topping
1. Cook rice according to package directions. You can use brown or white rice.
2. Cut the chicken into cubes and cook in a pan on the stove in a little bit of olive oil. Season the chicken with the garlic powder, pepper and salt.
3. Preheat oven to 350°F. In a big bowl stir together the cooked rice, cooked chicken, cream of chicken soup, pineapple, water chestnuts, green onions and half of the cheese.
4. Scrape the mixture into a 9×13 inch baking dish.
5. Bake for 30 minutes. Remove the casserole from the oven and sprinkle with remaining cheese and chow mein noodles and almonds. Return the casserole to the oven and bake for an additional 8-10 minutes or until cheese if melted.
6. Serve topped with diced tomatoes.
Can you make this in a crockpot? Thank you.
I haven’t tried this one in the CP. I have had mixed results with rice in the CP so I was nervous to try it.
Can I use chicken breasts and white rice? How would the time change? Can the chicken be frodzen?
Can I make this with white rice? Yes you can. Increase the broth by ¼ cup. You’ll need to cut the chicken into chunks first though so they can cook at the same rate as the rice (or you can use already cooked chicken–like rotisserie chicken). Pressure cook for 3 minutes with a 10 minute natural pressure release.
How to do with white rice ?
Can I make this with white rice? Yes you can. Increase the broth by ¼ cup. You’ll need to cut the chicken into chunks first though so they can cook at the same rate as the rice (or you can use already cooked chicken–like rotisserie chicken). Pressure cook for 3 minutes with a 10 minute natural pressure release.