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"Hunger is the best sauce in the world."--Cervantes

Garlic Parmesan Chicken and Rice Recipe

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This recipe for Garlic Parmesan Chicken and Rice is from The Thompson Anchors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 lbs chicken breast, boneless, skinless
1 tbsp margarine
2 1/2 cups water
2 cups heavy cream (I use half and half)
10.5 oz cream of chicken condensed soup
2 cups long grain white rice
1 tbsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 cups Parmesan cheese, shredded
2 tsp parsley flakes
Directions:
Directions:
1. Slice chicken breast into strips.
2. Turn Instant Pot on to Saute Normal.
3. Add margarine to the pot while it's heating up.
4.Add the chicken breast slices to the pot and cook until almost no pink remains.
5. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
6. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
7, Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
8. Pressure Cook on High for 7 minutes.
9, Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
10.Once the float valve is all the way down remove the lid.
11. Add the shredded Parmesan and parsley flakes to the pot.
12. Stir well until the cheese is all melted.
Serve immediately.
Enjoy!
Personal Notes:
Personal Notes:
This recipe is super quick and very yummy. I used cream of mushroom soup instead of cream of chicken and it was fabulous. Everyone loved it, even Paisley!

 

 

 

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