Creamy Chicken Casserole

• 份量: 6 servings
• 活動時間: 2 minutes
• 總時間: 30 minutes

食材

3 boneless/skinless chicken breasts (approx. 20 oz)

1 cup chicken broth

salt and pepper to taste

1/2 can corn (about 7oz.)

1 cup heavy cream (or 1 can of table cream)

6 oz cream cheese (170 grams)

1/2 tsp dijon mustard

1/2 tsp garlic powder

1/2 tsp salt (or to taste)

1/2 cup sliced green olives (optional)

4 cups shredded mozzarella

Potato sticks (enough to cover)

步驟

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!