Ooey Gooey Casserole–this creamy chicken green chile potato bowl is an easy Instant Pot or slow cooker dinner made with tender chicken, potatoes, enchilada sauce, corn and melty cheese for and an easy dump and go dinner.
Ooey Gooey Casserole
This easy dump and go dinner is made with items you have in your pantry. You can prepare it in a few minutes in your Instant Pot or slow cooker. It is ooey gooey so it’s best serve in a bowl and loaded up with sour cream, tortilla chips, lime wedges, cilantro and extra cheese. This is an easy one to stretch to serve a crowd too! Enjoy!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Chicken tenderloins–or boneless skinless chicken breasts or thighs, cut into chunks
- Smoked paprika
- Kosher salt
- Cumin
- Chili powder
- Black pepper
- Onion powder
- Garlic powder
- Russet potatoes–or Yukon gold potatoes
- Diced green chiles
- Green chile enchilada sauce–or regular green enchilada sauce
- Corn–or frozen corn
- Campbell’s cheddar cheese soup–or condensed cheddar soup from another brand, or Velveeta
- Colby jack cheese–or cheddar cheese/pepper jack cheese
- Sour cream–or plain Greek yogurt
- Cilantro–or sliced green onions
Steps
Pour broth into Instant Pot. Add chicken tenderloins into the pot.
In a small bowl stir the paprika, salt, cumin, chili powder, pepper, onion powder and garlic powder together. Sprinkle half of the mixture over the chicken. Add in the potatoes and sprinkle the remaining seasoning over the top.
Dump in the green chiles, enchilada sauce, corn and cheese soup.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Shred the chicken and stir in the cheese.
Serve in bowls and top with a dollop of sour cream and some chopped cilantro.
Notes/Tips
- Serve topped with sour cream, cilantro and tortilla chips.
- Frozen chicken works great in the Instant Pot for this recipe and makes it extra convenient for busy nights. I used frozen chicken tenderloins from Costco.
- You can make this recipe gluten free if you use a gluten-free cheddar cheese soup and double check the enchilada sauce label.
- I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. You can freeze this recipe, although the potatoes may become slightly softer after thawing.
- Other recipes you can make with cilantro are Busy Wife Delight and Slow Cooker Cilantro Lime Shredded Pork.
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.
Ooey Gooey Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This creamy chicken green chile potato bowl is an easy Instant Pot or slow cooker dinner made with tender chicken, potatoes, enchilada sauce, corn and melty cheese for and an easy dump and go dinner.
Ingredients
- 1/2 cup chicken broth
- 20 oz chicken tenderloins (frozen or fresh)
- Pinch of smoked paprika
- Pinch of kosher salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 20 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green chile enchilada sauce
- 1 (15.25 oz) can corn, drained
- 1 (10.5 oz) can Campbell’s cheddar cheese soup
- 1 cup shredded colby jack cheese
- Sour cream and chopped cilantro, for serving
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add chicken tenderloins into the pot.
- In a small bowl stir the paprika, salt, cumin, chili powder, pepper, onion powder and garlic powder together. Sprinkle half of the mixture over the chicken. Add in the potatoes and sprinkle the remaining seasoning over the top.
- Dump in the green chiles, enchilada sauce, corn and cheese soup.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Shred the chicken and stir in the cheese.
- Serve in bowls and top with a dollop of sour cream and some chopped cilantro.
Slow Cooker Instructions:
- Add broth, chicken, paprika, salt, cumin, chili powder, pepper, onion powder, garlic powder, potatoes, green chiles, enchilada sauce, corn and cheese soup into slow cooker. Stir well.
- Cover and cook on low for 3 hours.
- Shred the chicken and stir in the cheese.
- Serve in bowls and top with a dollop of sour cream and some chopped cilantro.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More chicken and potato recipes…
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Diana’s Chicken Casserole
An easy slow cooker chicken and potato recipe made with tender chicken thighs, Yukon gold potatoes, mushrooms, garlic, balsamic vinegar and a creamy savory sauce.
*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.
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