Mississippi Sin Casserole - 365 Days of Slow Cooking and Pressure Cooking (2024)

Mississippi Sin Casserole–chicken, ham and pasta in a creamy sassy sauce. An easy dump and go Instant Pot recipe.

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Mississippi Sin Casserole

Mississippi sin dip is one of my favorite dips! I took the flavors from the dip and made it into a creamy dreamy pasta dish. I served this to Skyler and his two friends and they ate and ate until it was almost all gone. They loved it. I like this recipe because it is a dump and go recipe so it comes together fast, it will feed a crowd (or you can have leftovers for another night), and the flavor is so good (the hot sauce, worcestershire, cream cheese and ham flavor it nicely). Add this one to your list of things to try! I think you’ll really dig it!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken or ham base
• Bowtie pasta–or penne pasta
• Boneless skinless chicken thighs–or chicken breasts
• Cubed ham–or smoked sausage
• Garlic powder
• Onion powder
• Worcestershire sauce
• Black pepper
• Kosher salt
• Smoked paprika
• Hot sauce–I used Franks hot sauce
• Cream cheese
• Sour cream
• Cheddar cheese–I like sharp
• Green onions

Steps

Pour broth into Instant Pot. Add in the pasta.

Then place chicken and ham on top of pasta. Sprinkle with the garlic powder, onion powder, Worcestershire, pepper, salt, paprika and hot sauce. Place cream cheese on top. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Stir in the sour cream, cheese and green onions.

Serve topped with extra hot sauce, if desired.

Notes/Tips

• Serve with a green salad and corn on the cob.
• This recipe makes quite a lot! You can easily halve the recipe by cutting all ingredients in half and keeping the cooking time the same.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot halve the recipe.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with hot sauce are Illinois Casserole and Appalachian Burgoo.
• If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes. I usually use a 5-10 minute natural pressure release for pasta.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.?Use the filterto find exactly what you are looking for. 

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Mississippi Sin Casserole

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5 from 1 review

• Author: 365 Days of Slow and Pressure Cooking
• Prep Time: 20 minutes
• Cook Time: 4 minutes (plus 5 minute NPR)
• Total Time: 24 minutes
• Yield: 8 servings 1x

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Description

Chicken, ham and pasta in a creamy sassy sauce. An easy dump and go Instant Pot recipe.

Ingredients

Scale

• 4 cups chicken broth
• 1 (16 oz) package bowtie pasta
• 3 boneless skinless chicken thighs, cut into bite size pieces
• 1 (8 oz) package cubed ham
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 Tbsp Worcestershire sauce
• 1 tsp black pepper
• Pinch of kosher salt
• 1/4 tsp smoked paprika
• 1 Tbsp hot sauce
• 1 (8 oz) package cream cheese
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 green onions, diced

See Also

The BEST Bloody Mary Recipe + DIY Bloody Mary Bar | foodiecrush.com

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Instructions

1. Pour broth into Instant Pot. Add in the pasta. Then place chicken and ham on top of pasta. Sprinkle with the garlic powder, onion powder, Worcestershire, pepper, salt, paprika and hot sauce. Place cream cheese on top. Don’t stir.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
3. Stir in the sour cream, cheese and green onions.
4. Serve topped with extra hot sauce, if desired.

• Category: Chicken
• Method: Instant Pot

See Also

Frank's Red Hot Sauce RecipesSpicy Mac and CheeseMexican Fries (Mexican loaded fries) - Sweet Caramel SundayHomemade Italian Lemon Sorbet

More Instant Pot Chicken Pasta Recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.