Cream of Chicken with Veggies
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baygirl2019
Posts: 54 Member
Made this quick dish for dinner last night. I used 4 frozen chicken tenders, 1/2 cup of chicken stock, veggies (I used whole small golden potatoes, baby carrots and celery), and 1 can of cream of chicken soup. I seasoned with thyme, rosemary, garlic and onion powder.
Pour 1/2 cup chicken stock into the IP and placed my whole potatoes with my (large) baby carrots and large cut celery and set HP to 8 minutes. Quick release, add the chicken tenders and dump the can of cream of chicken over the tenders and do not stir. HP 3 more minutes with 5 minutes NPR. Stir and serve. Serves 3. 335 Calories and 7 Grams Fat. Sodium is high, suggest using low sodium cream of chicken soup.
Pour 1/2 cup chicken stock into the IP and placed my whole potatoes with my (large) baby carrots and large cut celery and set HP to 8 minutes. Quick release, add the chicken tenders and dump the can of cream of chicken over the tenders and do not stir. HP 3 more minutes with 5 minutes NPR. Stir and serve. Serves 3. 335 Calories and 7 Grams Fat. Sodium is high, suggest using low sodium cream of chicken soup.
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