Friends, let us pause for a minute to consider the humble one-pot hotdish.
A hotdish, for anyone who doesn’t know, is sort of the essence of basic, hearty, Midwestern cooking. It can mean any sort of one-pot meal, but most often it’s a casserole with cream soup, some kind of protein, veggie and a starch. So it’s a whole meal in one dish.
8 oz. sour cream,, (equivalent to 1 cup)
1.5 Tablespoons Italian Seasoning
4 boneless skinless chicken breasts,
10.5 oz. cream of chicken soup,, low sodium
¾ cup low sodium chicken broth
6 oz. box stuffing mix
2 cups fresh green beans, See notes
Optional stuffing additions:
1/2 cup celery,, diced
1/2 cup onions,, diced
2 teaspoons dry rosemary
1/2 cup crumbled sausage,, (cooked or raw)
1/4 cup dried cranberries
Crock Pot Method
Number One. Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
Number Two. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth. Layer the stuffing mix over the chicken.
Number Three. Add the green beans.
Number Four. Cook on high for 4 hours, or on low for 6-7.
Number Five. Optional: Serve with gravy and mashed potatoes if desired.
Number Six. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
Number Seven. For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.
Number Eight. You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
Number Nine. Optional: Serve with gravy and mashed potatoes if desired.
Instant Pot Method
Number One. Season the chicken with Italian seasoning, salt, and pepper.
Number Two. Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
Number Three. Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.
Number Four. As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.
Number Five. Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
Number Six. Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
Number Seven. If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
Number Eight. Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
Number Six. Once finished, release the valve once more and let the steal escape. Remove and serve!