Unforgettable Casserole

Unforgettable Casserole–an easy one-pot Instant Pot dinner with tender bites of chicken, rice, sweet corn, green chiles, sour cream and cheddar cheese.

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Unforgettable Casserole

This dish has a creamy, slightly spicy flavor with the tang of salsa verde and the richness of melted cheese, cream cheese and sour cream. It’s balanced out by tender bites of chicken and sweet pops of corn. It’s an easy dump and go dinner that you can make tonight! There’s minimal prep and there’s minimal cleanup too. It make great leftovers. We loved this easy chicken and rice dinner.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Converted rice–or long grain white, jasmine
• Boneless skinless chicken thighs
• Kosher salt
• Black pepper
• Garlic powder
• Chili powder
• Cumin
• Onion powder
• Diced green chiles–I used mild
• Salsa verde–I used Herdez brand mild
• Cream cheese
• Frozen sweet corn
• Sour cream
• Cheddar cheese–I like using sharp cheddar

Steps

Add broth into Instant Pot. Sprinkle in the rice. Place chicken evenly over the top of the rice. Sprinkle chicken with salt, pepper, garlic powder, chili powder, cumin and onion powder.

Dump the green chiles, salsa verde, cream cheese and corn on top.

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

Stir in the sour cream. Sprinkle cheese on top and let it melt. Serve and enjoy!

Notes/Tips

• Serve with a green salad.
• For extra flavor try browning the chicken in a bit of oil before pressure cooking.
• This recipe is gluten free.
• Use full-fat cream cheese and sour cream for the best creaminess.
• Don’t stir before pressure cooking. Layering helps the rice cook evenly and prevents a burn warning.
• Add a handful of chopped cilantro or a squeeze of lime juice after cooking for a fresh pop.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with salsa verde are Joanna Gaines’ Casserole and Instant Pot Honey Lime Salsa Verde Chicken.

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. 

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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.