Chicken Casserole
I make this in my pressure cooker but you can cook it in a regular pot but it takes longer
I make this in my pressure cooker but you can cook it in a regular pot but it takes longer
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1 cup onion chopped
- 2 teaspoon garlic powder
- 1 1/4 pound chicken breast boneless and skinless
- 5 medium potatoes cut into large chunks
- 1 pound carrots peeled and cut into chunks
- 15 ounce green beans frozen or canned
- 2 tablespoon paprika
- 1 cup chicken stock or buillion and water to make a cup
- Carbohydrate 52.1177054166667 g
- Cholesterol 10.9791666666667 mg
- Fat 3.00059583333333 g
- Fiber 11.3391210480531 g
- Protein 12.33772375 g
- Saturated Fat 0.625076666666667 g
- Serving Size 1 1 Serving (439g)
- Sodium 193.792333333333 mg
- Sugar 40.7785843686136 g
- Trans Fat 0.3290325 g
- Calories 268 calories
Step-by-step
- In a pressure cooker, Saute onions in olive oil until golden.
- Add chicken and allow to brown.
- Mix spices in a small bowl and add to chicken and onions.
- Stir to coat.
- Add carrots and potatoes and stir to coat with spices.
- Add the chicken stock.
- Cook in a pressure cooker for 7 minutes after full pressure is achieved. (Or, in a standard pot, cook on low for 45 minutes, checking to be sure liquid has not completely evaporated. Add water/chicken stock as necessary.)
- Bring pressure down quickly, per your pressure cooker instructions.
- Stir the mixture, breaking up a few of the potatoes to thicken the liquid.
- Add the green beans, allowing them to heat through.
- Serve with biscuits and honey butter.
When using an electric pressure cooker, the seven-minute window under full pressure requires absolute precision to prevent the root vegetables from turning to mush. Because dense root vegetables like carrots and potatoes cook remarkably fast under steam pressure, cutting them into uniform large chunks ensures they retain their structural integrity rather than dissolving into the broth.
- Substituting frozen green beans for canned varieties alters the moisture content slightly, so ensure frozen beans are added only at the very end of the cooking cycle to maintain a crisp-tender bite.
- Browning the boneless, skinless chicken breasts properly before adding liquids builds essential fond on the bottom of the pot, which deepens the savory profile of the final dish.
- Stirring the finished mixture and intentionally breaking apart a few of the soft potato chunks releases natural starches that thicken the thin stock into a cohesive sauce without requiring flour or cornstarch.
- Monitoring liquid levels closely if preparing this in a standard pot on the stovetop prevents scorching, as simmering for 45 minutes evaporates significantly more moisture than a sealed pressure vessel.
Overcooking the chicken is the primary error that ruins the texture of this dish, leaving the meat dry and stringy despite being submerged in liquid. Proper pressure release timing keeps the protein tender while allowing the carrots and potatoes to finish softening.
