Niagara Falls Casserole–Instant Pot recipe with chicken, brown rice and peas in a creamy sauce.
Niagara Falls Casserole
This is an easy old fashioned chicken and rice dish. I decided to go the brown rice route to make it a bit more healthy (more fiber, lower glycemic index). But it’s just one of those recipes that you can put together in a couple of minutes. The Instant Pot cooks it in the fastest way possible (or you can make this in the slow cooker). This recipe is adapted from Amish 365’s Visiting Niagara Falls and Yoder’s Easy Sour Cream Chicken Casserole.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Brown rice–or white rice (see notes)
- Frozen chicken breasts or thighs–boneless or bone-in with skin removed
- Salt and pepper
- Campbell’s cream of chicken with herbs soup–or cream of chicken/mushroom
- Sour cream–or plain yogurt
- Frozen peas–optional
Steps
Add broth into Instant Pot. Sprinkle in the rice. Place chicken into the pot. Sprinkle the chicken lightly with salt and pepper. Spoon the cream soup over the chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
Slice or shred the chicken. Stir in the sour cream and the peas.
Serve and enjoy!
Notes/Tips
- Serve with green beans, asparagus or brussels sprouts.
- You can also use bone-in chicken for this recipe. I like to remove the skin first. Use the same cooking time as listed in the recipe card.
- If you decided to use white rice instead of brown rice you’ll only need to pressure cook for 5 minutes with a 10 minute natural pressure release. Which means you’ll need to cut the chicken into pieces before cooking so that they will cook properly in 5 minutes. I would cut the chicken into chunks or into bite size 1 inch pieces.
- This recipe can be gluten free if you use gluten free cream of chicken soup. Campbells now makes gluten free cream of chicken soup.
- 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 peas are Chattahoochee Casserole and Slow Cooker Homemade Chicken Pot Pie.
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.
Niagara Falls Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes (with a 10 minute natural pressure release)
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Instant Pot recipe with chicken, brown rice and peas in a creamy sauce.
Ingredients
- 1 1/2 cups chicken broth
- 1 cup uncooked brown rice
- 1 pound frozen chicken breasts or thighs
- Salt and pepper
- 1 (10.5 oz) can Campbell’s cream of chicken with herbs soup
- 1/4 cup sour cream
- 1 cup frozen peas (optional)
Instructions
Instant Pot Instructions:
- Add broth into Instant Pot. Sprinkle in the rice. Place chicken into the pot. Sprinkle the chicken lightly with salt and pepper. Spoon the cream soup over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Slice or shred the chicken. Stir in the sour cream and the peas.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat broth until boiling. Add it into slow cooker. Stir in the rice and cream soup. Place chicken into the slow cooker. Sprinkle the chicken lightly with salt and pepper.
- Cover slow cooker and cook on low for 3-4 hours.
- Slice or shred the chicken. Stir in the sour cream and the peas.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More Instant Pot recipes with brown rice…
Instant Pot Cheater Korean Beef and Brown Rice
A quick version of a classic recipe made in your electric pressure cooker. The best part is that the beef and rice cook at the same time in the same Instant Pot.
Instant Pot Brown Rice Pilaf with Chicken Sausage
A quick, easy and healthy meal of seasoned brown rice with carrots, peas and chicken sausage.
Slow Cooker Chicken and Brown Rice
Chicken legs are seasoned and cooked until tender in your slow cooker and then browned under your broiler. Brown rice is cooked alongside the chicken and comes out with a creamy consistency–almost risotto-like. And no cream of soups are used in this recipe!
*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.
Can I use instant type rice?
no, sorry, I don’t think that would work out well since the rice would be overcooked and the chicken would be undercooked
Really good, but we felt that adding the veggies (I used mixed vegetables instead of just peas) at the end didn’t give them the opportunity to absorb all the flavors. We had some really wonderful savory bites and then the bites with the veggies were bland. We are thinking next time adding them halfway through the cooking time.
Should you the rice first before adding to the Instant Pot.
Did you mean cook the rice? If so, no. The rice is raw.
I followed the slow cooker instructions, but my brown rice wasn’t done. Any suggestions? Love the flavor!
Could you just cook longer? You heated the broth before adding right?
This is a great recipe…very easy and great flavor. I did cook the thighs frozen and the suggested timing worked perfectly.
Thanks for the 5 stars! I’m glad to know it worked well with the frozen thighs
I hate to bother you with this stupid question BUT…..does the chicken have to be frozen?
(I want to use fresh thighs, cut into bite-sized pieces)
It would simply reduce the cook time in my experience, which means probably use white rice as brown rice takes longer to get soft.
I would use white rice with a 4 minute pressure cook time if you use bite size thigh pieces…should be great
Thanks, Karen. I have to cook chicken in small bites for the “old folks” we feed. They will love this one. Will be back with stars.
Is it possible to convert an Instant Pot recipe to use a slow cooker?
Sometimes! This particular recipe has the slow cooker instructions listed in the recipe card.