Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 small yellow onion, roughly chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
For the Chicken Casserole
- 3 ounces whipped cream cheese
- ⅔ cup sour cream
- ¾ cup cottage cheese
- 10.5 ounces can of condensed cream of chicken soup
- ¾ cup shredded cheddar cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 3 cups crushed Ritz crackers
- 6 tablespoons unsalted butter, melted
- scallions, optional garnish
Instructions
- Make the shredded chicken: Add the chicken thighs, kosher salt, black pepper, and olive oil to the Instant Pot. Stir to coat the chicken in the olive oil and seasonings. Add the chopped onion, minced garlic, and chicken broth, stirring to combine.
- Cook: Seal the Instant Pot and set to cook on high pressure for 10 minutes. Once cooking is complete, let the pressure naturally release to retain moisture and tenderness in the chicken.
- Shred the chicken: Use a slotted spoon to remove the chicken from the Instant Pot onto a cutting board. Shred the chicken with two forks and set aside. Discard the remaining liquid and solids in the pot.
- Prep for baking: Preheat your oven to 350°F (175°C) to prepare for assembling the casserole.
- Make the creamy layer: In a large mixing bowl, whisk together the whipped cream cheese, sour cream, and cottage cheese until smooth. Stir in the condensed cream of chicken soup until well combined.
- Add the remaining ingredients: To the creamy mixture, add shredded cheddar cheese, shredded chicken, kosher salt, black pepper, garlic powder, onion powder, and dried oregano. Mix thoroughly to combine everything evenly.
- Assemble the casserole: Transfer the cheesy chicken mixture into a casserole dish, spreading it out evenly.
- Make the topping: In a separate bowl, mix the crushed Ritz crackers with the melted unsalted butter until the crackers are thoroughly coated.
- Top the casserole: Evenly sprinkle the buttery Ritz cracker mixture over the top of the casserole filling.
- Bake: Place the casserole dish in the preheated oven and bake for 45 minutes until the top is golden and the filling is bubbly.
- Rest and garnish: Remove the casserole from the oven and let it rest for 10 minutes to set. Garnish with finely chopped scallions for a fresh touch before serving.
Notes
- Using boneless, skinless chicken thighs keeps the meat moist and flavorful in the Instant Pot.
- Allow natural pressure release for tender, juicy chicken rather than quick release.
- Feel free to substitute the Ritz cracker topping with panko breadcrumbs for a different crunch.
- This casserole can be prepared a day ahead and refrigerated; just add an extra 5-10 minutes to the bake time if baking cold.
- Garnishing with scallions adds a nice color contrast and a subtle onion flavor.
- This recipe serves well with a simple green salad or steamed vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
