Description
A comforting casserole with chicken, pasta, spinach, a creamy sauce and french-fried onions.
Ingredients
Scale
- 4 cups chicken broth
- 16 ounces cavatappi pasta
- 4 cups chopped spinach (fresh or frozen)
- 4 ounces cream cheese
- 4 cups chopped, cooked chicken
- 1 cup sour cream
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 egg
- 1/2 cup shredded parmesan cheese
- 2 cups shredded pepper jack cheese
- 2 cups french-fried onions, divided
Instructions
- Pour broth into Instant Pot. Dump in the pasta, cream cheese, chicken and spinach. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl stir together the sour cream, garlic powder, onion powder, salt, pepper, egg and parmesan until smooth and creamy. Stir the mixture into the pot. Stir in the pepper jack cheese and half of the onions.
- Sprinkle the remaining onions on top. Serve and enjoy! (If I’m giving this away then I put it in a 9×13 inch pan. Then I bake the top so it gets a little browned…about 5 minutes at 350 degrees).
Notes
This recipe makes a full 9×13 inch pan. If you’d like you can easily halve the recipe by cutting all ingredients in half and keeping the cooking time the same.
- Category: Chicken
- Method: Instant Pot