Description
A cheesy chicken vegetable and rice casserole that’s flavorful and easy to make.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 cup diced onion
- 3 ribs of celery, diced
- 3 carrots, peeled and sliced
- 2 tsp garlic powder
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp poultry seasoning
- 1/4 tsp smoked paprika
- 1 1/2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 cup converted rice
- 1 (14.5 oz) can green beans, drained
- 1 (15.25 oz) can corn, drained
- 2–3 cups chopped, cooked chicken
- 1 Tbsp Dijon mustard
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion, celery and carrots. Saute for 4 minutes.
- Stir in the garlic powder, salt, pepper, poultry seasoning and smoked paprika.
- Pour in the water and scrape bottom of pot. Stir in the Better than Bouillon.
- Sprinkle rice in evenly. Dump the green beans, corn and chicken on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the dijon and cream. Sprinkle the cheese on top. Replace the lid and let the cheese melt on the keep warm setting for 4-5 minutes.
- Scoop onto plates and serve.
- Category: Chicken
- Method: Instant Pot