Instant Pot Southern Chicken Casserole is comfort food! This is an easy dump and go recipe with chicken and vegetables in a creamy sauce. Serve over biscuits for a chicken pot pie type of meal.
Instant Pot Southern Chicken Casserole
This is a quick dinner that comes together in about 10 minutes and is reminiscent of chicken pot pie (except so much easier!). Spoon the chicken mixture over the top of a split biscuit and dive in. Warm, down-home food that you’re going to love.
Ingredients/Substitution Ideas
- Water
- Better than Bouillon* Chicken Base
- Chopped, cooked chicken–I buy the rotisserie chickens from Costco, remove the meat and store in the freezer for recipes like this one! It works so well and it comes in handy for quick protein to add to salads or quesadillas, etc.
- Frozen peas and carrots–or choose another type of frozen vegetables you like
- Garlic powder
- Onion powder
- Black pepper
- Kosher salt
- Cream cheese–or a half cup of cream
- Milk
- Biscuits–or rice. I used Pillsbury biscuits and baked them while the Instant Pot was pressure cooking the food. It worked out perfectly.
Steps
- Prepare biscuits or rice to serve the chicken mixture over. Do this step first so the biscuits can be done at the same time as the chicken mixture.
- Add ingredients: Add water, bouillon, chicken, frozen vegetables, garlic powder, onion powder, pepper, salt and cream cheese into Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Stir: Stir well so that cream cheese is incorporated. Stir in milk to thin out, if needed.
- Serve: Serve the chicken mixture over hot cook biscuits that have been split open or over rice.
Notes/Tips
- This chicken mixture is so good! It tastes great served over split biscuits, rice, mashed potatoes, cauliflower rice, dinner rolls, egg noodles, etc.
- If you don’t have cooked chicken you can use this recipe to make the best seasoned shredded chicken. Then use the cooked chicken in the recipe below.
- Try adding in a can of corn that has been drained or a cup of frozen corn.
- 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 5 days or in the freezer for up to 3 months.
- Other recipes you can make with leftover rotisserie chicken are Instant Pot Chicken Enchiladas Casserole and Costco Casserole.
You might also like these 5 Instant Pot chicken dumpling recipes…
Instant Pot Crack Chicken and Dumplings
The tastiest, easiest, most addictive chicken and dumplings ever! The addition of bacon, ranch dressing mix and cheddar bring this dish to a whole new level.
Instant Pot Turkey and Dumplings
A fast and easy recipe of leftover turkey, creamy sauce, vegetables and biscuit dumplings.
Instant Pot Chicken and Dumplings
A creamy chicken soup with dumplings and mixed vegetables. Make this classic dish quickly in your Instant Pot!
Instant Pot Chicken and Dumplings Casserole
Homemade, pure comfort food. Tender bites of chicken and vegetables covered in a creamy sauce and then topped with pillowy dumplings. Cook in your Instant Pot or slow cooker.
Instant Pot Tim McGraw’s Chicken and Dumplings
Tim McGraw made his grandmother’s chicken and dumplings for Faith Hill when they were dating and they won her heart. This is my Instant Pot and slow cooker version of Tim’s recipe.
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.
Print
Southern Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 4 servings 1x
Description
Instant Pot Southern Chicken Casserole is comfort food! This is an easy dump and go recipe with chicken and vegetables in a creamy sauce. Serve over biscuits for a chicken pot pie type of meal.
Ingredients
- 1/2 cup water
- 1 Tbsp Better than Bouillon Chicken Base
- 2 cups chopped, cooked chicken
- 1 (12 ounce) bag frozen peas and carrots
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 4 ounces cream cheese
- 1/4 cup milk
- Biscuits or rice, for serving
Instructions
Instant Pot Instructions:
- Prepare biscuits or rice to serve the chicken mixture over.
- Add water, bouillon, chicken, frozen vegetables, garlic powder, onion powder, pepper, salt and cream cheese into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Stir well so that cream cheese is incorporated. Stir in milk to thin out, if needed.
- Serve the chicken mixture over hot cook biscuits that have been split open or over rice.
Slow Cooker Instructions:
- Add water, bouillon, chicken, frozen vegetables, garlic powder, onion powder, pepper, salt and cream cheese into slow cooker.
- Cover and cook on low for 2-4 hours.
- Stir well so that cream cheese is incorporated. Stir in milk to thin out, if needed.
- Prepare biscuits or rice to serve the chicken mixture over.
- Serve the chicken mixture over hot cook biscuits that have been split open or over rice.
- Category: Chicken
- Method: Instant Pot
*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.
Oh my gosh! Do yourself a favor an dmake this one. 😍😍😍Sooooo yummy!
★★★★★
Sorry about the typo.
I added cauliflower rice along with a bag of carrots, peas and corn and served it over brown rice. It. Was. Amazing!
★★★★★
Love those ideas!
Glad to hear it! Thanks for the 5 star review Jen!
Hi Karen! I love your recipes. So many that are wonderful! I do have one question. I’ve never used bouillon. I’ve always made my own broth. Can that be substituted for the bouillon and water?
Many thanks for all your hard work and help!
Yes you can do that!
This was my exact question, Is is it a 1 to 1 substitute water and broth?This looks so so good can’t wait to try
yes that’s right
If I was to use the slow cooker could I cook this with frozen chicken? if I do can I cook the frozen vegetables and cream cheese for the same amount of time?
Frozen chicken that is raw?