Ozark Casserole

Ozark Casserole–a savory chicken, rice and stuffing dish made fast in the Instant Pot.

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Ozark Casserole

Today’s recipe is full of savory flavor. It starts with chicken and rice and then finally the addition of stuffing. This may seem like an odd combination of ingredients but the stuffing’s crumbly texture contrasts nicely with the softness of the chicken and rice. This can be served as a main dish or a side dish. With only a 3 minute pressure cooking time this recipe comes together quite quickly.

Recipe adapted from The Recipe Hall of Fame Cookbook.

Ingredients/Substitution Ideas

• Butter
• Onion
• Celery
• Boneless skinless chicken thighs–or chicken tenderloins
• Kosher salt
• Black pepper
• Poultry seasoning
• Garlic powder
• Onion powder
• Chicken broth–or water and Better than Bouillon chicken base
• Converted rice–or long grain white rice
• Lemon juice
• Dijon mustard
• Heavy cream
• Chicken stuffing mix–I used Stovetop stuffing

Steps

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

Stir in the chicken, salt, pepper, poultry seasoning, garlic powder and onion powder. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Sprinkle in the rice. Add in lemon juice and dijon mustard. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Stir in the cream and the stuffing mix. Replace the lid and let the pot sit on warm for 10 minutes. 

Serve and enjoy!

Notes/Tips

• This casserole can be served as a side dish or a main dish. Serve alongside corn on the cob, green salad, green beans or other vegetables.
• 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.
• 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.
• Other recipes you can make with converted rice are Carolina Casserole, Spanish Rice with Beef and Nom Nom 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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More Instant Pot recipes with stuffing…

*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.