Creamy Chicken Casserole
This Creamy Chicken Casserole is tasty, creamy, full of cheese and has lots of potato sticks on top. It is almost impossible not to like it!!
Servings: 6
Ingredients
For the Shredded Chicken
- 3 boneless/skinless chicken breasts (approx. 20 oz)
- 1 cup chicken broth
- salt and pepper to taste
For the Creamy Sauce
- ½ can corn (about 7oz.)
- 1 cup heavy cream (or 1 can of table cream)
- 6 oz cream cheese (170 grams)
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
Topping
- ½ cup sliced green olives (optional)
- 4 cups shredded mozzarella
- Potato sticks (enough to cover)
Instructions
For the chicken
- In a pressure cooker (I used an Instant Pot), place the chicken breasts and add 1 cup of chicken broth, salt and pepper to taste.
- Cook it for 10 minutes, and let it naturally release pressure for 10 minutes. Then quick release the remaining pressure. Open it, shred chicken breasts and reserve it.
For the creamy sauce
- While chicken breasts are cooking, start preparing the sauce.
- Add all the sauce ingredients in a blender and blend for approximately 1 minute. Reserve it.
Assembling
- Preheat oven to 375ºF.
- In a casserole add the shredded chicken, cover with the sauce, add olives (optional) and shredded mozzarella cheese.
- Place it in the oven and cook it until cheese is melted.
- Remove from the oven and add potato sticks. You can serve it with white rice and green salad.
- Enjoy!
Notes
This is a recipe that I like to call "Smart Recipe", because you can make it with leftover ckicken. This way you can spend less than 15 minutes, instead of 30. So, plan ahead and save some time in the kitchen ;)
Green olives are optional. If you want to use them, add before the cheese. Because my kids are not fans of olives you won't see them in the pictures.