Instant Pot Chicken Casserole
This recipe was good. The initial recipe calls for bacon or bacon Crumbles, but it is totally optional. (The bacon gives it a little more smokey flavor.) It’s good either way, but I wanted to give you the option. I served the dish with a side of Sweet or English peas which really combined well with the dish. Enjoy!
Ingredients:
1 1/2 to 2 lbs boneless, skinless chicken breasts or Thighs
8 oz pkg cream cheese softened
3 Tbsp bacon crumbles or 3 strips crumbled bacon
3 Tbsp Olive Oil
1 Pkg Dry Ranch Seasoning Mix Package
2 C. chicken stock or broth
5 cups Egg Noodles
1 tsp dry minced onions and 1 tsp water
High Pressure: 8 min. (5 Min. then add'l 3 min.)
Quick Release each time. (Approx 5 min. each time.)
Prep. Work: 1) Cut up chicken into cubes or med. size pieces;
2) Add 1 tsp minced onions in a small cup or container with 1 tsp of water to hydrate onions; 3) Measure out 1/2 cup chicken broth in a measuring cup; 4) Cut softened cream cheese into cubes. (If not softened yet, can wait a little bit on prepping this part.)
Set Instant Pot to Saute & add olive oil and chicken.
Saute, stirring as needed until you don't see much pink left and then add in the minced onions and the bacon. Saute until you no longer see any pink on the chicken.
Turn off Instant Pot. Sprinkle Ranch dressing on top of chicken mixture and stir.
Cut cream cheese, if not prepped previously, and then add to pot along with 1/2 cup of chicken stock or broth.
Close lid and set for High Pressure for 5 minutes. Once time is finished, do a Quick Release.
Stir contents gently. Cream cheese will still be lumpy. Stir to a more creamy texture. (May still have some clumps of cream cheese.) Add 1 1/2 cups of chicken stock or broth and 5 cups of egg noodles and stir gently.
Close Lid. (Remember to move the steam valve back.) Set High Pressure for 3 minutes. Once done, do Quick release. Serve with your favorite veggie or eat as is. I served with English (Sweet) peas which paired well with the dish.
Enjoy!!
