Mississippi Chicken Casserole

Mississippi Chicken Casserole–an Instant Pot chicken and noodle dish with ranch seasoning, chopped pepperoncinis, sweet corn, and green beans all simmered in a zesty pepperoncini broth and topped with melted cheddar.

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Mississippi Chicken Casserole

Mississippi roast is made with pepperoncinis and ranch dressing mix and this chicken noodle casserole incorporates those flavors into a yummy meal. I didn’t have any thawed chicken so I incorporated the frozen chicken into the cooking process. I cooked the chicken first in the pepperoncini juice to infuse it with flavor. Then I added in the noodles and vegetables that only require a short cooking time. It worked out well and didn’t require much work from me…which I love 😉

Ingredients/Substitution Ideas

• Olive oil–or canola oil
• Onion–yellow or white
• Chicken broth–or water and Better than Bouillon chicken base
• Pepperoncini juice–or banana pepper juice
• Boneless skinless chicken thighs
• Egg noodles
• Frozen sweet corn
• Frozen green beans–or fresh green beans
• Dry ranch dressing mix–I use Hidden Valley brand
• Sour cream–or greek yogurt
• Pepperoncinis–or banana peppers
• Cheddar cheese–I like sharp

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute until soft and translucent.

Pour in the broth and pepperoncini juice and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Add in the chicken. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Move chicken to a cutting board and set aside.

Sprinkle noodles into Instant Pot. Dump corn, beans and ranch mix on top. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.

Chop the chicken and stir it into the Instant Pot along with the sour cream, pepperoncinis and cheese.

Serve and enjoy!

Notes/Tips

• Serve with a green salad and fresh fruit.
• Use full-fat sour cream or Greek yogurt for the creamiest texture.
• You can also make this recipe with cooked chopped rotisserie chicken. Do away with the first pressure cooking time and just pressure cook the noodles, chicken, corn and beans for 1 minute with a 5 minute pressure cook time.
• 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 4 days or in the freezer for up to 3 months.
• Other mississippi inspired recipes are Mississippi Soup and Mississippi Sin Casserole.

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. 

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*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.