Instant Pot Chicken Fettuccine

 Well this was delicious :)

INGREDIENTS:

1 1/2 cups chicken broth

1 1/2 cups heavy whipping cream

1 tsp pressed garlic (several cloves)

1/2 lb fettuccini noodles, broken in half

1 lb chicken breast

1 cup parmesan cheese

salt and pepper, to taste

DIRECTIONS:

First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.

Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.

Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.

Top with 1 lb fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid. 

Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).

Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.

Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.

Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.

Allow it to sit for about 1 or 2 minutes to thicken if needed.

Ritz Chicken

 Love this recipe! This is the stripped down version: she has lots of great tips on her site! But for a quick and dirty recipe, I really like it how it is.

INGREDIENTS:

3 cups cooked shredded chicken breast meat

10.75 oz cream of chicken or cream of mushroom soup

1 cup sour cream or plain greek yogurt

2 sleeves Ritz crackers crushed

1 stick butter, melted 1/2 cup

2 tbs poppy seeds optional

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.

In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.

Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.

Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Serve with a green vegetable (I generally serve with fresh steamed broccoli)

Crockpot Cream Cheese Chicken Chili

I've seen this recipe floating around and I looove it!

INGREDIENTS:

1 can black beans drained and rinsed 

1 can corn, undrained

1 10-oz. can Rotel tomatoes w/green Chilis, undrained

1 package ranch dressing mix

1 t cumin

1 T chili powder

1 t onion powder

1/2 cup water 

2 chicken breasts

8 oz cream cheese

DIRECTIONS:

Put 2 chicken breasts in the crock pot

Mix up the rest of the ingredients. 

Then add 1 8-oz package light cream cheese

Cook on low for 6-8 hours then stir and then shred the chicken.