Description
Chicken, rice, ham cubes, broccoli, cheese and a Ritz cracker crumb topping make up this kick butt casserole.
Ingredients
Scale
Equipment needed: 6 or 8 quart Instant Pot*, 9×13 inch casserole dish
- 2 Tbsp butter
- 1 cup diced onion
- 1 1/4 cups uncooked brown rice
- 1 2/3 cups chicken broth
- 3/4 pounds boneless, skinless chicken breast (frozen is okay)
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- Salt and pepper
- 8 oz sliced mushrooms
- 2 cups cubed ham
- 1 (12 oz) package frozen broccoli
- 1 cup sour cream
- 2 cups shredded colby jack cheese
- 1 cup Ritz cracker crumbs
Instructions
- Get out the package of broccoli, ham and 1 cup sour cream and set it on the counter to come to room temperature.
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for about 4 minutes. Turn off Instant Pot.
- Add in the brown rice and the chicken broth. Place the chicken breast on top. Sprinkle in the garlic powder, poultry seasoning and salt and pepper to taste. Dump the mushrooms on top.
- 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 turn on your oven to 350° F to preheat. Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Shred the chicken. Stir in the ham, broccoli and sour cream. Salt and pepper to taste.
- Add contents of Instant Pot to a 9×13 inch pan. Sprinkle the cheese and cracker crumbs on top.
- Bake for 15-20 minutes, or until hot and bubbly. Scoop onto plates and enjoy!
Notes
This makes quite a lot! You can easily halve the recipe by cutting the ingredients in half and cooking for the same pressure cooking time and oven time. Use a square 9×9 inch baking dish.
- Category: Chicken and Ham
- Method: Instant Pot/Oven