This chicken and rice casserole is everything a casserole should be… easy, quick and in one pot.
The great thing about this casserole is that it requires no cream of chicken soup! 😀 It is still full of flavor and plenty creamy.
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Chicken and Rice Casserole
- 2 chicken breast halves, cubed
- 1 onion, diced
- 2 c. brown rice
- 1 cup frozen shelled edamame or peas*
- 2 carrots, shredded
- 2 stalks celery, small dice
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup parmesan cheese
- large pinch of salt
- pepper to taste
- fresh squeeze of lemon juice (optional)
Add chicken, onion, brown rice, edamame, carrots, celery, garlic, broth, salt and pepper to the Instant Pot and stir until all combined. *If you are using peas instead of edamame don’t add them just yet. Seal your Instant Pot, close the vent and cook on high for 23 minutes.
When the time is up turn off the Instant Pot and open your vent. *If you are using peas this is when you will want to stir them in. The heat from the chicken and rice casserole will heat them through and they will be a perfect pop of flavor. The Edamame holds up to the longer cook time but the peas will just be mush and less than exciting if you put them in at the beginning.
Mix in your parmesan cheese and lemon juice (if you are using). Stir, taste and add more salt and pepper if needed. Serve into dishes and garnish with a little more parmesan cheese, if desired.
~ If you don’t have a pressure cooker this converts to a slow cooker really easily. Instead of putting the ingredients into the Instant Pot bowl put them into your slow cooker and cook on low for 4 hours.
That is it .. a simple and healthy casserole. Healthy doesn’t have to be hard and complicated.
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