Description
Whip up this cheesy chicken and rice casserole when comfort calls and your family craves a quick, satisfying meal that comes together faster than you can say “dinner’s ready!” Creamy, cheesy goodness meets tender chicken in a classic dish that’ll have everyone asking for seconds.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken thighs
Starches and Dairy:
- 2 ¼ cups chicken broth
- 8 ounces spaghetti
- ½ cup shredded cheddar cheese
- ¼ cup shredded parmesan cheese
- 1 (12 oz) package frozen broccoli
Seasonings and Liquids:
- 1 tablespoon Dijon mustard
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1 tablespoon dried onion flakes
- ½ teaspoon crushed rosemary
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup heavy cream
Instructions
- Pour 2 ¼ cups chicken broth into the Instant Pot. Arrange 8 ounces of broken spaghetti in a crisscross pattern across the bottom of the pot.
- Distribute 1 pound of chicken thigh pieces evenly over the spaghetti layer.
- Sprinkle 1 tablespoon Dijon mustard, 2 teaspoons dried parsley, 1 teaspoon kosher salt, 1 tablespoon dried onion flakes, ½ teaspoon crushed rosemary, and 1 teaspoon black pepper across the chicken.
- Seal the Instant Pot lid and set valve to “sealing” position. Cook on manual/high pressure for exactly 4 minutes at high heat.
- Allow natural pressure release for 10 minutes after cooking. Carefully release any remaining pressure manually.
- Gently open the lid and add 2 tablespoons fresh lemon juice, ¼ cup heavy cream, ½ cup shredded cheddar cheese, and ¼ cup parmesan cheese.
- Incorporate 12 ounces of pre-cooked frozen broccoli into the mixture. Stir thoroughly until your sauce becomes smooth and creamy.
- Serve the casserole immediately while still warm for maximum flavor and texture.
Notes
- Use bone-in chicken thighs for more flavor and juiciness in your casserole.
- Rinse rice before cooking to remove excess starch and prevent clumping.
- Fresh herbs can replace dried herbs for a brighter taste profile.
- For a lighter version, swap heavy cream with Greek yogurt or half-and-half.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Chicken
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 298 kcal
- Sugar: 1 g
- Sodium: 511 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 76 mg