Instant Pot Crack Chicken Casserole Recipes

CRACK CHICKEN & BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook and shred the chicken. At the same time, cook and drain the pasta.
• Add the Ranch seasoning, softened cream cheese, half the shredded cheese and bacon crumbles to an oven-safe casserole dish. Sti to combine thoroughly.
• Add the shredded chicken, broccoli and mushrooms. Stir to combine. Top with remaining cheddar cheese.
• Bake for 25 minutes. Top with green onions.

PRESSURE COOKER CRACK CHICKEN

Steps:

• Combine water and dressing mix in a small bowl. Whisk until smooth. Combine dressing mix, chicken and cream cheese in the cooking insert of an electric pressure cooker.
• Close the lid. Set the valve to "sealing." Cook for 15 minutes under high pressure. (Use the manual setting.)
• When the cooking time ends, allow the pot to sit for five minutes. After five minutes, turn the sealing valve to release for a quick pressure release. Remove the chicken and place in a large bowl.
• Select the saute setting and turn it to low (or less on an Instant Pot). Whisk the cooking liquid until smooth. Allow it to simmer and thicken as you shred the chicken.
• Shred the chicken with two forks. Keep an eye on the cooking liquid. If it looks like it's getting too thick, turn off the saute setting.
• Return the shredded chicken to the pot. Stir to combine. Season with freshly ground black pepper and additional dry dressing mix, as needed. Serve on buns or using one of the serving suggestions listed above.

INSTANT POT CRACK CHICKEN CASSEROLE

Steps:

• Set Instant Pot to saute and add olive oil and bacon.
• Cook for a few minutes until bacon is consistently sizzling and almost done. (add onion now if you want to add it)
• Add cubed chicken thigh pieces and cook until outsides of chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit before turning it to high pressure. Scrape remaining bits of meat off bottom of pot.
• Sprinkle ranch seasoning packet on top of bacon and chicken and mix gently.
• Cut softened cream cheese into clumps and put on top of chicken mixture, followed by 1/2 cup of chicken broth.
• Close lid and steam valve and set to high pressure for 5 minutes.
• Do a quick release, stir contents gently allowing cream cheese bits to become creamy and no longer clumped up.
• Add your frozen peas, then 5 measuring cups full of uncooked small egg noodles, and then your remaining 1.5 c. of chicken broth on top of your noodles.
• Gently stir just a bit.
• Close lid and steam valve and set to high pressure for 3 minutes.
• Do a quick release, stir and serve!!
• If you want sauce a bit thicker turn IP to saute again to have liquid bubble for 1-2 minutes and stir gently while bubbling. Allow to sit and the longer it sits the thicker it will get.