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INGREDIENTS:
3 large cans chunk chicken; drained
1 medium onion; diced
28 oz Rotel
10.5 oz cream of chicken soup
10.5 oz cream of mushroom soup
8 oz mini penne noodles
8 oz Velveeta; cubed; optional
½ C chicken broth
Parsley
Basil
DIRECTIONS:
Add chicken, onion and HALF of the Rotel to Instant Pot. Stir well.
Sprinkle noodles on top.
Pour the rest of Rotel on top of noodles.
In medium bowl; whisk together cream of chicken, cream of mushroom and chicken broth.
Pour on top of Rotel. DO NOT STIR!
Sprinkle parsley and basil on top.
Cook on HIGH PRESSURE for 8 minutes.
QUICK release.
Stir and break up any chunks that are stuck together.
[ CAN SERVE NOW IF NO CHEESE ]
Set Instant Pot to “SAUTE”.
Stir in Velveeta, a few cubes at a time, until cheese is melted and sauce thickens.
Flock to the table and enjoy! 🦩
Recipe come from: The Pink Pantry
#Cheesy #Chicken #Pasta #InstantPot
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