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
