Description
A creamy Ritz cracker chicken casserole made with Instant Pot shredded chicken and baked until the Ritz topping is golden-brown. Serves 6, 8.
Ingredients
Scale
- Main Ingredients:
- 32 oz (907 g) boneless skinless chicken thighs
- 2 cups (480 ml) water
- 1 Tbsp (15 g) Better than Bouillon
- 3/4 tsp (4.5 g) kosher salt
- 3/4 tsp (2 g) garlic powder
- 1 (10.5 oz / 298 g) can cream of chicken and herbs soup
- 1 cup (240 g) sour cream
- 1 sleeve (approx. 13 g) Ritz crackers, crushed
- 4 Tbsp (57 g) butter, melted
- 1 1/2 cups (285 g) converted rice
- Seasonings:
- 3/4 tsp (1.5 g) black pepper
Instructions
- Step 1: Prepare Chicken Mixture: Place chicken thighs, water, Better than Bouillon, kosher salt, black pepper, and garlic powder into the Instant Pot.
- Step 2: Pressure Cook Chicken: Secure the Instant Pot lid and set the valve to sealing. Press manual/pressure cook and set for 12 minutes.
- Step 3: Release Pressure Safely: After cooking, let the pot sit undisturbed for 10 minutes, then carefully move the valve to venting to release remaining pressure.
- Step 4: Shred Chicken Quickly: Transfer chicken to a mixing bowl. Use a hand mixer to shred the chicken evenly and quickly.
- Step 5: Mix Creamy Ingredients: Stir the cream of chicken soup and sour cream thoroughly into the shredded chicken until combined smoothly.
- Step 6: Prepare Baking Dish: Evenly spread the creamy chicken mixture in a 9×13 inch baking pan.
- Step 7: Combine Topping Ingredients: In a separate bowl, mix the crushed Ritz crackers with melted butter. Sprinkle evenly over the chicken mixture.
- Step 8: Bake to Golden Perfection: Place the casserole on the middle rack of a preheated oven at 350°F (177°C). Bake for 25 minutes or until the Ritz topping is golden brown. Tent with aluminum foil halfway if topping browns too quickly.
- Step 9: Cook Rice Alongside: While baking, pour the converted rice into the liquid remaining in the Instant Pot. Secure the lid and set the valve to sealing. Pressure cook for 5 minutes.
- Step 10: Release Remaining Pressure: Allow the pot to sit for 5–10 minutes post-cooking, then move the valve to venting to release pressure naturally, preserving rice texture.
- Step 11: Serve It Up: Plate the baked chicken casserole over the cooked rice and serve warm.
Notes
- Room Temperature: Store the casserole in an airtight container, at room temperature up to 2 days; avoid exposure to heat.
- Refrigeration: Cover with plastic wrap or use an airtight container, refrigerate for up to 4 days, keeping it consistently cold.
- Freezing: Wrap tightly in aluminum foil or place in a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator before reheating.
- If the chicken is not tender after 12 minutes of pressure cooking, increase cooking time by 3 minutes and then naturally release pressure for 5 minutes.
- Tent the Ritz cracker topping with aluminum foil halfway through baking if it starts to brown too quickly.
- If rice is undercooked after 5 minutes, add 1/2 cup water, reseal the Instant Pot, and cook an additional 2 minutes under high pressure.
- Blend cream of chicken soup and sour cream until smooth before mixing, for a creamier texture.
- When substituting with brown rice, increase the pressure cooking time to 10 minutes for thorough cooking.
- Reheat casserole in a 350°F (177°C) oven until warmed through, approximately 15–20 minutes. Cover with foil if reheating leftovers to maintain moisture.
- Serve with steamed broccoli, roasted green beans, or a simple side salad to balance the creaminess.
- Garnish with fresh parsley or a dollop of Greek yogurt. A light drizzle of hot sauce or homemade cheddar cheese sauce complements the flavors well.
- Substitute cream of chicken soup with cream of mushroom soup for a different flavor.
- Use plain Greek yogurt instead of sour cream for a healthier alternative.
- Swap original Ritz crackers with gluten-free crackers for a gluten-free option.
- Use brown rice instead of converted rice for increased fiber, adjusting cooking time as noted above.
- Use boneless skinless chicken thighs for even cooking and tender shredding.
- Original Ritz crackers provide the characteristic buttery crunch; for gluten-free diets, use crushed gluten-free crackers.
- Freshly shredded sharp cheddar cheese melts better than pre-shredded varieties (not included in this base recipe but can be added).
- Substitute finely chopped onion with shallots or onion powder if preferred (onion is optional as not included in base recipe).
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg