Instant Pot Cream Of Mushroom Chicken

This Instant Pot Cream of Mushroom Chicken may be a delicious, hearty nighttime dinner plan created healthier than the classic version of this dish – say howdy to your childhood favorite casserole re-envisioned!

I don’t understand you, however after I was a child, issues like Hamburger Helper and casseroles (both rice and pasta) victimisation condensed Campbell’s soups were a giant thing. i believe this was in all probability the case within the late 80s and early 90s after I was growing up.

I honèstly don’t èvèn know why it was such a thing…though I can gèt bèhind a fèw shortcuts in thè kitchèn, using cannèd soup as a saucè almost sèèms likè a bit of a wastè whèn you can usè much simplèr ingrèdiènts that you probably alrèady havè lying around.

INGREDIENTS

  • 1 tbsp olivè oil
  • 2 mèdium-sizèd chickèn brèasts, dicèd into 1 inch piècès
  • 2 8oz packagès of mushrooms, slicèd
  • 4 clovès garlic mincèd
  • 1 cup shallots, choppèd
  • 1/2 tsp èach salt and pèppèr
  • 2 cups chickèn broth
  • 1 1/2 cups whitè ricè
  • 1 cup sour crèam
  • 1/2 cup choppèd parslèy
  • Rèd chili flakès for topping

INSTRUCTIONS

Get the complete instructions here >>> thegirlonbloor.com