Stephanie’s Casserole

Stephanie’s Casserole–Instant Pot rigatoni with chicken, mushrooms, kale and cheese.

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Stephanie’s Casserole

Today’s recipe is my adaptation from All Recipes. Stephanie writes, “This is a recipe I make all the time for my family. They love it, especially when there’s a lot of cheese.” I took her recipe and changed it up with extra seasonings, a few swapped ingredients and cooked it in the Instant Pot instead of on the stove. It’s a solid dinner that everyone will enjoy…even my mushroom-hating son didn’t complain.

Ingredients/Substitution Ideas

• Olive oil–or canola oil
• Onion–or shallot
• Mushrooms
• Garlic powder
• Italian seasoning
• Smoked paprika
• Kosher salt
• Chicken broth–or water and Better than Bouillon
• Rigatoni–or penne
• Mezzetta Roasted Garlic Sauce–or another favorite sauce
• Kale–or spinach
• Chopped, cooked chicken–I used rotisserie chicken
• Parmesan cheese
• Mozzarella cheese

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes. Stir in the garlic powder, Italian seasoning, smoked paprika and a pinch of kosher salt.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the rigatoni.

Dump the sauce evenly over the pasta.

Add in the kale and chicken. Sprinkle the chicken with a pinch of kosher salt. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes then move valve to venting and remove the lid. 

Stir. Stir in the parmesan cheese. Sprinkle the mozzarella on top.

Place air fryer lid on top and bake at 300 degrees for 5 minutes. 

Serve and enjoy!

Notes/Tips

• Serve with a green salad and a side of garlic bread.
• I used my Duo Crisp 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 kale are Instant Pot Parmesan Sausage Kale Soup and Two Thumbs Up Casserole.
• If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta. 
• If you want you can make this with raw chicken. Just cut the chicken into bite size pieces first. A good option is to use boneless skinless chicken thighs.
• You can also make this with ground beef instead of chicken. Brown the ground beef on the saute setting and add in the onion and mushroom in the first step. Season the ground beef with the seasonings mentioned in the first step. Another option would be to use ground Italian sausage (eliminate seasonings or at least cut down the salt).
• If you don’t have an air fryer lid you can just let the mozzarella melt on the keep warm setting with the lid on for about 10 minutes.

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*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.