Instant Pot Ultimate Chicken Casserole–rotini pasta, chicken, corn and bacon crumbles in a cream cheese sauce.
Instant Pot Ultimate Chicken Casserole
When my daughter tried this she said, “I love when you make stuff like this!” It’s a creamy pasta dish with chicken. No cream of soups are used in this particular recipe. And bacon and parmesan finish off the dish with a big hit of flavor.
This is an easy dump and go recipe that takes just a few minutes to get started. This dish makes quite a few servings. You can easily halve the recipe or freeze leftovers to serve another day if you’re not serving a crowd.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon Chicken Base
- Rotini–or egg noodles (1 minute pressure cook time) or penne (4 minutes pressure cook time)
- Cooked, chopped chicken–like rotisserie chicken. Or you can use turkey.
- Garlic
- Minced dehydrated onion
- Pepper
- Kosher salt
- Garlic powder
- Frozen corn–or a can of corn, drained
- Cream cheese
- Milk–or half and half or cream
- Bacon crumbles–or you can fry up bacon, drain off grease and crumble
- Shredded parmesan cheese
- Spinach
Steps
- Layer in the ingredients: Pour broth into Instant Pot. Sprinkle in the rotini. Dump the chicken on top of the pasta. Then add in the garlic, onion, pepper, salt, garlic powder, corn and cream cheese. Don’t stir.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Add in remaining ingredients: Stir in the milk, bacon, cheese and spinach.
- Serve: Salt and pepper to taste. Scoop onto plates and enjoy!
Notes/Tips
- This recipe makes quite a bit! Enough to serve 8-10 people. If you’d like you can easily halve the recipe. Cut all ingredients in half but keep the cooking time the same.
- Serve with roasted broccoli and garlic bread.
- Instead of all chicken try adding in half chicken and half cubes of ham.
- If you want you can add in some chopped sundried tomatoes or a can of fire roasted diced tomatoes.
- If you don’t have spinach try stirring in another vegetable like peas.
- Try sauteeing some mushrooms in butter and adding them into the dish.
- If you don’t have cooked chicken on hand you can make this basic seasoned shredded chicken recipe before you get started with the ultimate chicken casserole recipe.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot you will need to cut the recipe in half.
- 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 the other half a bag of your frozen corn are Instant Pot Smoky Mountain Soup and Instant Pot Complete Cowboy Casserole.
More Instant Pot Chicken Recipes to Love…
Instant Pot Chicken Burrito Casserole
The delicious flavors from chicken burritos made in the easiest way possible…a dump and go Instant Pot recipe. With chicken, rice, beans, corn and cheese you won’t miss a thing.
Instant Pot Neiman Marcus Chicken
Chicken with a sour cream, bacon and cheddar sauce served over rice.
Instant Pot To Die For Chicken
Tender chicken with a garlic brown sugar sauce takes little effort but yields amazing results!
Instant Pot 5-Ingredient Salsa Chicken
The best tasting and easiest chicken recipe ever! Chicken that is flavored with salsa and cheddar tastes great served over rice or rolled up in a tortilla.
Instant Pot No Fuss Chicken
Chicken, carrots and potatoes in a savory gravy. An easy one pot dump and go meal!
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.
Instant Pot Ultimate Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 17 minutes
- Yield: 8–10 servings 1x
Description
Rotini pasta, chicken, corn and bacon crumbles in a cream cheese sauce.
Ingredients
- 4 cups chicken broth
- 1 (16 oz) package rotini
- 3–4 cups cooked, chopped chicken
- 1 Tbsp minced garlic
- 2 Tbsp minced dehydrated onion
- 2 tsp pepper
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 1/2 cups frozen corn
- 1 (8 oz) package cream cheese
- 1 cup milk (or half and half or cream)
- 1/2 cup bacon crumbles
- 1/2 cup shredded parmesan cheese
- 3 cups coarsely chopped spinach
Instructions
- Pour broth into Instant Pot. Sprinkle in the rotini. Dump the chicken on top of the pasta. Then add in the garlic, onion, pepper, salt, garlic powder, corn and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the milk, bacon, cheese and spinach.
- Salt and pepper to taste. Scoop onto plates and enjoy!
- 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.
very good! i used mexican blend since i didnt have parm and 1 strip of bacon since i didnt have crumbles. yum
★★★★★
Sounds awesome! Thanks for the 5 stars.
Hi Karen,
We are trying to reduce carbs by substituting half maybe (using some other kind of veg in addition? Also we only use whole wheat carbs whenever possible as substitute already. Would you change the cooking time for whole wheat pasta? And if we used maybe a cup of cauliflower & a cup of red pepper strips and a reduced amount of whole wheat pasta subbed, would you recommend a different process or cooking time?
Thanks,
Kathy
Increase cooking time by 1 minute for whole wheat. If halving the pasta I would use only 2 cups of broth. If you add the red pepper and cauliflower it may be very soft. You can could separately and stir in after pressure cook is up if you’d like. Good luck!
I halved this recipe and cooked it for 5 minutes (rotini) and it was delicious! This is a keeper! Thanks,
★★★★★
Thanks for the 5 stars Irene!
When you reference cooking time for the pasta, does it come out al dente? If so, what would you recommend for cooking time if you like the pasta well done (soft)? Thanks!
I cooked mine for 5 minutes and it was perfect! The pasta package instructions said boil for 9-11 minutes, so I cut the time in half for pressure cooking.
Very flavorful & liked by the whole family.
★★★★★
Perhaps 4 minutes? Rotini seems to cook very quickly in the IP
I have some chopped rotisserie chicken in my freezer. Can I add it to this recipe still frozen or do I need to thaw it first?
Not to speak for the author of the recipe but in my experience, you can add frozen rotisserie chicken instead of it being thawed. It just may take longer to come to pressure cook because of it being frozen. Hope that helps!
I would just add it frozen 🙂