Chicken Casserole

This is based on the classic recipe my mom always made for people when they were recovering from surgery or just had a new baby. It's my go-to comfort food, especially when the weather gets cold.

I have altered it to remove the cream of chicken soup, and instead use sour cream. I also use brown rice but white rice is in the original, and usually use chicken breasts instead of a whole chicken because I keep those on hand. This recipe is gluten-free as long as you leave off the breadcrumb topping.

Chicken Casserole

2-3 Chicken breasts, cooked and chopped*
2-3 boiled Eggs, chopped
1 small Onion, chopped
1 cup Chicken Broth (if you boil the chicken breasts, just cook the leftover water down and use this)
2/3 cup Sour Cream
3 cups Rice, cooked (any kind is fine, and mixing types is great too)
1/2 tbsp Salt
1/2 tsp Pepper
2/3 cup Mayo

Topping (optional)
4 tbsp Butter
1 cup Breadcrumbs 

Combine all ingredients in a large bowl, and pour into 13x9 pan. Bake at 400* for 35 minutes or until golden brown.

* The easiest way to cook chicken breasts is in an electric pressure cooker like an Instant Pot. I'll never boil chicken again! I put frozen chicken breasts in with about half a cup of water, pushed the "Poultry" button and in 15 minutes they were cooked perfectly.

Shredding hot cooked chicken is easier than chopping it, using an electric mixer. I describe how to do that here.

Hardboiled eggs get the Instant Pot treatment now, too! Set your eggs on the IP rack, add a cup of water. Seal and cook under pressure for 5 minutes, NPR 5 minutes, then release. Your eggs will be perfectly cooked and easy to peel.