Mrs. Ruth’s Casserole

Mrs. Ruth’s Casserole–an easy Instant Pot chicken and rice dinner made with tender rotisserie chicken, parboiled rice, mushrooms and seasonings.

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Mrs. Ruth’s Casserole

I loved this one because it tastes like the classic chicken and rice dinner my mom used to make but with barely any effort! The lemon juice at the end brightens everything up, and the touch of mayo adds a tangy element. Try this one on a busy weeknight!

Ingredients/Substitution Ideas

• Butter–or oil
• Onion
• Celery
• Chicken Broth–or water and Better than Bouillon chicken base
• Parboiled Rice–or long grain white rice
• Cooked Chopped Chicken–I used rotisserie
• Smoked Paprika
• Poultry Seasoning
• White Pepper
• Kosher Salt
• Canned Mushrooms–or fresh
• Cream of Chicken Soup
• Lemon Juice
• Mayo–or Greek Yogurt

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and sauté for 4 minutes. 

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

Sprinkle in the rice. Top it with the chicken. Sprinkle the chicken with the paprika, poultry seasoning, white pepper and salt. Dump in the mushrooms and cream of chicken soup. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set 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. 

Stir in the lemon juice and mayo. Serve and enjoy!

Notes/Tips

• Serve with green salad, steamed broccoli, or buttered rolls.
• This recipe can be gluten free if you use gluten free cream of chicken soup, which I’ve seen at the store lately.
• Try adding in frozen peas, diced carrots, or broccoli florets for color and nutrition.
• Stir in a little Parmesan at the end for extra creaminess.
• You can make this recipe with leftover turkey instead of chicken.
• 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.
• I used my 4 quart Instant Pot*. You can also make this in a 3, 6 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 recipes you can make with rotisserie chicken: 30+ Ways to Use a Costco Chicken

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.