|
Instructions |
|
|
INSTANT POT- Cook 1/2 of chicken in the bag until done. OR COOK ALL OF
CHICKEN AND MAKE CHICKEN SALAD. There will be wonderful chicken stock
in bottom of pan, reserve for later. Cool. Then pull chicken apart with
2 forks.
|
|
|
While chicken is cooking in INSTANT POT, Pour both containers into
large Dutch Oven pan and bring to a boil. Add 2 cans Cream of Chicken
Soup and stir well. Season with Poultry Seasoning 1 tsp or more to
taste. (I salt and pepper to taste when done) ADD whole box of
Rotini noodles and stir well for 2-3 minutes. Continue to SIMMER
while noodles become soft about 15 minutes. Turn heat off and let
noodles sit while noodles absorb liquid. Add shredded chicken and
serve.
|
|
|
To store leftovers or noodles to dry.....Add the chicken stock to noodle
mixture. Also save stock in a baggie to reheat any leftovers.
|
|
|
IF YOU DO NOT HAVE AN INSTANT POT-
Cook chicken in dutch oven pan in both containers of Chicken broth until
done. Remvoe chicken to cool and shred. Keep chicken broth in pan and
pour in 2 cans of Cream of Chicken Soup, stirring until dissolved.
Continue steps above.
|
|
|
Serving
Suggestions |
|
Serve with Mashed Potatoes & Green Beans.
|
|
Originally Submitted
12/18/2018
|