My grandmother used to make a simple but nourishing chicken dish when I was a little kid. For convenience of preparation, I made it into a chowder using rotisserie chicken breasts.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 3 tablespoons butter
- ½ cup sliced mushrooms
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
- 1 ¾ cups water
- 3 cups cubed, cooked chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup fat-free half-and-half
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped pimento peppers
- 1 cup freshly grated Cheddar cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 1040 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |