Chicken Amandine Casserole Pressure Cooker Recipe
This rich and hearty one-pot casserole made in the pressure cooker features shredded chicken, wild rice, mushrooms, green beans, and a crunch of almonds, perfect for a comforting family meal.
Equipment
- 1 Dutch oven oven-safe
Ingredients
Main Ingredients
- 4 slices thick-cut bacon chopped
- 8 ounce sliced cremini mushrooms
- 2 medium shallots finely chopped (about ½ cup)
- 3 cloves garlic finely chopped (1 tablespoon)
- 2 teaspoons chopped fresh thyme or use dried, halved
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice blend rinsed
- 2 tablespoons sherry vinegar
- 1 ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- 8 ounces haricots verts (French green beans) trimmed and halved (3 cups)
- 4 cups shredded rotisserie chicken about 1 pound
- ½ cup chopped pimientos
- ¾ cup raw sliced almonds with skin for topping
Instructions
Instructions
- Preheat oven to 375°F.
- Heat Dutch oven over medium and cook chopped bacon until crisp, about 5–7 minutes. Remove with slotted spoon and set aside.
- Add mushrooms to bacon fat and cook until browned and tender, about 6–8 minutes.
- Stir in shallots, garlic, and thyme; cook for 2–3 minutes until fragrant and softened.
- Sprinkle flour over mixture and stir to coat, cooking for 1–2 minutes to eliminate raw flour taste.
- Slowly whisk in chicken broth until smooth; bring to a gentle simmer.
- Add wild rice blend, sherry vinegar, salt, and pepper. Stir to combine.
- Cover pot and transfer to oven. Bake for 45–50 minutes until rice is tender and broth mostly absorbed.
- Remove from oven, stir in crispy bacon, season to taste, and let rest for 5 minutes before serving. Top with almonds before serving.
Notes
For variation, try using cooked chicken thighs instead of rotisserie chicken. To reduce saltiness, use low-sodium broth and add salt gradually.