Karen’s Casserole–chicken, ham and rice with mushrooms, celery, carrots and spinach in a creamy flavorful sauce made fast in the Instant Pot.
Karen’s Casserole
This casserole is a one pot meal that only has a 4 minute pressure cooking time. It has loads of flavor thanks to the dry Italian dressing mix, cubes of ham and cream cheese 😋. The chicken is ultra tender. The vegetables add some nutrition and color. I think you’ll love this dinner!
This recipe is adapted from Karen’s Casserole on Food.com. And since I’m also named Karen I decided to add in some of my own twists! I added in cubed ham and used cream cheese instead of cream of mushroom soup. I was very pleased with how this dinner turned out.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Ham cubes–or smoked sausage
- Onion–yellow, white
- Celery
- Mushrooms–white, baby bella
- Pepper
- Chicken broth–or water and Better than Bouillon chicken base
- Converted rice–or long grain, basmati or jasmine
- Boneless skinless chicken thighs–or chicken tenderloins
- Dry Italian dressing mix–Good Seasons is a good brand
- Carrots
- Cream cheese
- Spinach–or 3 cups chopped cooked broccoli florets
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the ham and toss in the butter for a minute.
Then add in the onion and celery and saute for 3 minutes.
Add in the mushrooms and saute for 2 minutes. Add in a pinch of pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the rice.
Add the chicken evenly over the top of the rice.
Sprinkle the dressing mix on top and then dump in the carrots and cream cheese.
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 10 minutes and then move valve to venting. Remove the lid.
Stir well. Stir in the spinach.
Serve and enjoy!
Notes/Tips
- This is one a pot meal but if you’d like to have something on the side try serving this with fresh fruit, asparagus and a dinner roll.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- 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 spinach are perfected parmesan garlic pasta and Adele’s casserole.
- This recipe is gluten free if you use gluten-free italian dressing mix.
- This casserole is best with chicken thighs as they stay moist and tender. You can also use chicken tenderloins or chicken breasts that have been cut into chunks.
- What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
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.
Karen’s Casserole
- Prep Time: 25 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 29 minutes
- Yield: 6 servings 1x
Description
Chicken, ham and rice with mushrooms, celery, carrots and spinach in a creamy flavorful sauce made fast in the Instant Pot.
Ingredients
- 2 Tbsp butter
- 8 ounces ham cubes
- 1 cup diced onion
- 2 ribs of celery, diced
- 8 ounces mushrooms, sliced
- Pinch of pepper
- 1 cup chicken broth
- 1 cup converted rice
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 1 (0.8 oz) package dry Italian dressing mix
- 2 carrots, peeled and sliced
- 4 ounces cream cheese
- 2–3 cups chopped spinach
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the ham and toss in the butter for a minute. Then add in the onion and celery and saute for 3 minutes. Add in the mushrooms and saute for 2 minutes. Add in a pinch of pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Add the chicken evenly over the top of the rice. Sprinkle the dressing mix on top and then dump in the carrots and cream cheese.
- 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 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Stir in the spinach.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Instant Pot chicken and rice recipes…
Carolina Casserole
Instant Pot rice with chicken, mushroom, vegetables and cheese. An easy and tasty weeknight dinner.
Busy Wife Delight
Instant Pot cilantro lime rice with chicken and sweet corn. An easy dump and go recipe.
Ozark Casserole
A savory chicken, rice and stuffing dish made fast in the Instant Pot.
White House Casserole
An Instant Pot chicken and rice casserole with a cheddar, potato chip and almond topping.
*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.
Sorry Greg–I don’t care for paprica or hot sauce
What adjustments would need to be made if I were to use brown rice?
brown rice takes a 22 minute pressure cook time with a 10 minute pressure release. By that time I worry that the carrots will be complete mush so maybe add them in later??. But you could for sure try it!
Made this last night….it was excellent. I had about a pound of frozen leftover ham from Easter so I did not put any chicken in….had long grain white rice in the house so that’s what I used. Followed the recipe and it turned out perfectly. The sauce made by the cream cheese is so creamy. Loved it and will definitely make it again. Thanks for a great recipe.
So glad you like it Jeannie! Thanks for the 5 stars 🙂
Truly delicious! Except for all the chopping and slicing which takes longer for us slower moving seniors, this was so good. I am very happy with the chicken tenderness and the fantastic texture of the parboiled rice. Regular rice probably would have made it gummy. The 4 minute time and release time was right on! Thanks for this keeper, Karen!
Thanks Anne! I do find that the converted rice works so well in the Instant Pot 🙂
I read your recipes everyday and don’t even have an Instant Pot. This one sounds so delicious – can i make it in my slow cooker?
Thanks for following along! This one I haven’t tried in the slow cooker but I don’t think it would work that great honestly 🙁
This is Jim Bob
Karen’s casserole is another winner. and is my new default recipe, right after my other favorite “stuffed bell pepper casserole”. We have a Pot Luck luncheon planned for this coming Wednesday evening. and the stuffed bell pepper casserole is always represented. by someone. This time I am bringing your new casserole. My wife is the one on the Keto diet, (two years so far), she’s still on it (ugh) but has modified the Keto diet to a semi-serious vegetarian diet. It is working. She’s healthy.
Thanks Jim Bob! I am glad for your wife, although I could never do that lol! I love the carbs too much haha!
This sounds amazing, but I don’t have an instant pit, hoped u had oven directions too. Maybe I’ll try to figure out how to switch to oven. Thanks for the recipe though my son loves everything listed!
If you do try the oven let us know how it goes!
Hey Karen! Today’s my birthday as well. May the 4th be with us both!!
HAPPY BIRTHDAY KIM! We are twins!!! It is a great day for a birthday
It sure was. A beautiful day.
Can you use frozen spinach
yep!
Can’t wait to try. Happy Birthday 🎉🙏
Thanks Debbie!