Description
Comfort food chicken casserole with tender shredded chicken, creamy sauce, dill pickle flavor, melty Monterey Jack cheese and a buttery potato chip topping.
Ingredients
Scale
- 16 oz boneless skinless chicken thighs or breasts (or a mix)
- 1 cup chicken broth
- 1 rib celery, finely diced
- 1 (10.5 oz) can cream of celery soup (or cream of chicken)
- 2 Tbsp dill pickle juice
- 1 1/2 tsp onion pulp (grated onion and juices)
- 2 Tbsp mayonnaise
- 2 oz shredded monterey jack cheese
- 1.5 oz bag potato chips, crushed
Instructions
- Add chicken and broth into Instant Pot.
- Cover Instant pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Heat oven to 350° F. Move the chicken to a bowl and shred. Discard the broth. Stir in the celery, cream of celery soup, dill pickle juice, onion pulp and mayonnaise.
- Spread chicken mixture into an 8×8 inch pan. Sprinkle the cheese and crushed potato chips on top.
- Bake for 30 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven