Description
When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I’ve converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts.
Ingredients
- 3 tablespoons butter
- ½ cup sliced mushrooms
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
- 1 ¾ cups water
- 3 cups cubed, cooked chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup fat-free half-and-half
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped pimento peppers
- 1 cup freshly grated Cheddar cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®)
- select Saute function
- and add butter. Add mushrooms
- shallot
- and garlic to the melted butter
- and saute until fragrant
- 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken
- hit cancel
- and close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
- Select Saute function and add condensed soup
- half-and-half
- chicken broth
- and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through
- 3 to 5 minutes. Serve immediately.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6