Description
A 5-ingredient Instant Pot or Crockpot casserole recipe with chicken and stuffing! With only 5 minutes of prep this is a great busy weeknight dinner recipe.
Ingredients
Scale
- 1 (10.5 oz) Campbell’s healthy request cream of mushroom soup
- 1 cup milk or evaporated milk
- 1 (14.5 oz) can green beans, drained
- 2 cups cooked, chopped chicken (I used rotisserie chicken)
- 1 (6 oz) package Stovetop chicken stuffing
Instructions
Instant Pot Instructions:
- In a mixing bowl whisk together the cream of mushroom soup and the milk. Fold in the green beans, chicken and stuffing mix.
- Scrape the mixture into a 7-inch by 3-inch baking dish*.
- Pour 1 ½ cups water into bottom of Instant Pot. Place baking dish on top of a sling/trivet*. Lower the dish into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up move valve to venting and remove the lid.
- Serve and enjoy!
Slow Cooker Instructions:
- In a mixing bowl whisk together the cream of mushroom soup and the milk. Fold in the green beans, chicken and stuffing mix.
- Scrape the mixture into your slow cooker.
- Cover and cook on high for 2 hours or on low for 4 hours.
- Serve and enjoy!
Oven Instructions:
- In a mixing bowl whisk together the cream of mushroom soup and the milk. Fold in the green beans, chicken and stuffing mix.
- Scrape the mixture into a 9×9 inch square baking dish
- Bake at 350° F for 45 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker