Description
An old school casserole made with tender shredded chicken, a buttery cracker topping, and fluffy rice for an easy family-friendly meal. Made with the help of your Instant Pot.
Ingredients
Scale
- 32 oz boneless skinless chicken thighs
- 2 cups water
- 1 Tbsp Better than Bouillon
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 (10.5 oz) can cream of chicken and herbs
- 1 cup sour cream
- 1 sleeve of Ritz crackers, crushed
- 4 Tbsp melted butter
- 1 1/2 cups converted rice
Instructions
- Add chicken, water, Better than Bouillon, salt, and garlic powder into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
- Heat oven to 350° F.
- Move chicken out of Instant Pot and place it in a mixing bowl and shred it. (I used my hand mixer to shred it quickly). Stir the cream of chicken and sour cream into the chicken. Spread the mixture into a 9×13 inch pan.
- Mix the crushed Ritz with the melted butter and sprinkle it over the top of the chicken.
- Bake for 25 minutes on the middle rack.
- Meanwhile add the rice into the liquid in the Instant Pot. Cover the Instant Pot and secure the lid, make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Serve the chicken casserole over the rice.
- Category: Chicken
- Method: Instant Pot and Oven