Description
A creamy, cheesy casserole made with tender potatoes, rotisserie chicken, sweet corn, pepper jack cheese and a crispy buttery panko topping.
Ingredients
Scale
- 32 oz Russet potatoes
- 2 cups chopped, cooked chicken (I used rotisserie)
- 1 cup frozen sweet corn
- 1/2 cup sour cream
- 1 (10.5 oz) can cream of mushroom soup
- 1/4 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp black pepper
- 1/4 tsp kosher salt
- 1 1/2 cups shredded pepper jack cheese
- 2/3 cup panko
- 3 Tbsp melted butter
Instructions
- Peel potatoes and cut into ½ inch cubes. Place them in a steamer basket. Add 1 cup of water to the bottom of the Instant Pot and drop the steamer basket into the bottom.
- 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 move valve to venting and remove the lid.
- Heat oven to 350° F.
- Discard water in Instant Pot. Add chicken, corn, sour cream, cream of mushroom, milk, garlic powder, onion powder, paprika, pepper and salt into Instant Pot and stir well. Fold in the potatoes and cheese to coat in the sauce.
- Spread the mixture into a 9×13 inch pan. Bake for 30 minutes.
- Melt the butter and stir the panko into the butter. Sprinkle it all over the top of the casserole. Place back in the oven and heat up the oven to 425° F. Bake for 8 more minutes, or until panko is golden brown.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven