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–+ servings
Melany

Cheesy Chicken and Rice Casserole Recipe is delightful!

A cozy, creamy Instant Pot casserole packed with spaghetti, tender chicken, broccoli, and cheese. Quick, comforting, and perfect for sharing or family dinners.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 -6 servings
Course: Chicken
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups chicken broth8 ounces spaghetti broken in half1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces1 tablespoon Dijon mustard2 teaspoons dried parsley1 teaspoon kosher salt1 tablespoon dried onion flakes1/2 teaspoon crushed rosemary1 teaspoon black pepper2 tablespoons fresh lemon juice1/4 cup heavy cream1/2 cup shredded cheddar cheese1/4 cup shredded parmesan cheese1 (12 oz) package frozen broccoli, cooked according to package directions

Method
 

  1. Pour chicken broth into the Instant Pot.
  2. Break the spaghetti in half and arrange it in a crisscross pattern in the pot.
  3. Layer the chicken pieces evenly over the spaghetti.
  4. Sprinkle the Dijon mustard, dried parsley, kosher salt, dried onion flakes, crushed rosemary, and black pepper over the top.
  5. Secure the Instant Pot lid and set the valve to “sealing.”
  6. Cook on manual/high pressure for 4 minutes.
  7. Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
  8. Open the lid carefully. Stir in the lemon juice, heavy cream, cheddar cheese, parmesan cheese, and cooked broccoli.
  9.  
  10. Mix everything well until creamy and fully combined. Serve warm.

Notes

Best served immediately but reheats well for leftovers
Store leftovers in an airtight container in the fridge for up to 5 days
You can substitute cooked fresh broccoli for frozen if desired
Works best in a 6-quart or larger Instant Pot
Add extra parmesan on top for even more cheesy flavor

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