Chicken Picante, Minute Mexican Chicken Casserole

10-MINUTE MEXICAN CHICKEN CASSEROLE

Serves 4

INGREDIENTS

2 cups chicken stock

1 can (14.5 ounces) diced tomatoes with mild green chiles 10 whole frozen chicken tenders

1 cup regular long-grain white rice 1/2 cup shredded Mexican cheese 1 envelope mild taco seasoning

METHOD

1.Place all ingredients in pressure cooker and secure pressure cooker lid.

2.Set temperature to 400°. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen timer for 8 minutes.

3.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released (approximately 2 minutes), remove the lid.

PRESENTATION

This casserole is wonderful in a bowl by itself, but you can also fill corn or flour tortillas with mixture, top with taco sauce and cheese. and heat in oven until cheese is melted.

CHICKEN PICANTE

Serves 4

INGREDIENTS

15 boneless, skinless chicken tenders

2 cups low sodium chicken broth

1 jar (16 ounces) medium salsa

METHOD

1.Place all ingredients in pressure cooker.

2.Secure lid on pressure cooker.

3.Set temperature to 400°. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen timer for 10 minutes.

4.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.

5.Turn heat to high, and reduce sauce to thicken.

PRESENTATION

This is great served over nachos, in burritos, or quesadillas.