Ingredients

The following ingredients have 12 Servings
  • 4 cups cooked & pulled chicken
  • 15 ounces corn (1 can) (or 1½ cups frozen)
  • 15 ounces peas (1 can) (or 1½ cups frozen)
  • 1 tsp granulated garlic
  • 2 tsp onion powder
  • 12 ounces farfalle noodles
  • 3 cups chicken broth or water
  • 22-26 ounces cream of chicken soup (condensed)
  • ⅓ cup milk
  • ¼ cup cornstarch
  • 1 cup shredded cheddar cheese
  • salt & pepper to taste
  • breadcrumbs (panko or parsley to garnish)

Instruction

  • Place the cooked chicken in the bottom of the pot.
  • Top with your veggies, uncooked noodles, granulated garlic & onion powder.
  • In a small bowl, combine broth with the can of condensed soup & whisk well.
  • Transfer the soup mixture into the pot & stir to combine.
  • Close the lid, set to seal & cook on manual HIGH pressure for 3 minutes.
  • Quick-release & then remove the lid.
  • Stir the casserole & set the pot to saute.
  • In a small bowl, combine the milk & cornstarch – whisk together.
  • Pour in the cornstarch slurry & stir until sauce is creamy.
  • Fold in the cheese.
  • Remove the pot insert from the cooker to keep it from continuing to cook with the residual heat & serve immediately.
  • Garnish with bread crumbs, panko or parsley when serving.