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
Scale
- 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