Chicken Broccoli Alfredo Casserole in the Pressure Cooker
Creamy, cheesy, and packed with flavor, this pressure cooker chicken broccoli Alfredo casserole is a fast and comforting meal the whole family will love.
Equipment
- 1 Skillet Large
- 1 Baking dish 9x13 inch, greased
Ingredients
Main Ingredients
- 1 small onion diced small
- 2 teaspoons olive oil
- 1 tablespoon minced garlic
- 15 oz Rao's Alfredo Sauce 1 jar
- 0.5 teaspoon poultry seasoning
- 0.5 teaspoon ground thyme
- 1 teaspoon Spike Seasoning
- 0.25 teaspoon black pepper
- 0.5 cup sour cream
- 6 cups cooked chicken breast diced
- 6 cups broccoli florets or more if desired
- 1.5 cups grated Swiss cheese
- 0.5 cup Parmesan cheese
Instructions
Instructions
- Preheat oven to 375°F for finishing off the casserole.
- Heat olive oil in large skillet over medium heat. Sauté diced onion until soft, about 3–4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in Alfredo sauce, poultry seasoning, thyme, Spike Seasoning, and pepper. Simmer for 5 minutes.
- Add sour cream and stir until smooth and creamy.
- Fold in cooked chicken and broccoli until evenly coated with sauce.
- Grease a 9x13 inch baking dish, transfer the mixture into the dish.
- Top evenly with grated Swiss and Parmesan cheese.
- Bake uncovered for 20–25 minutes until hot and bubbly with a golden top.
- Let sit for 5 minutes before serving.
Notes
Letting the casserole sit before serving helps it set and enhances flavor.