Description
Chicken and rice casserole with pineapple, sliced almonds, chow mein noodles and melty cheese. A casserole version of Hawaiian haystacks.
Ingredients
Scale
- 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