Chicken Broccoli Casserole

Ingredients

• Chicken Tenderloins

  Boneless, Skinless, Frozen - Kirkland Signature

  16 oz or 448g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Onion powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Penne Pasta

  Ragu

  8 oz or 227g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Broccoli

  Frozen, spears, unprepared

  12 oz or 340g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

Directions

1. Take the broccoli out of the freezer and let it thaw on the counter.
2. Use kitchen shears to cut the chicken into bite size chunks. Add the chicken into the Instant Pot. Stir in the poultry seasoning, garlic powder, onion powder, salt, pepper, red pepper and Italian seasoning to coat the chicken
3. Pour in the broth and stir. Sprinkle in the penne pasta.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and move valve to venting. Remove the lid.
5. Stir in the heavy cream and parmesan and broccoli florets.
6. Cover the Instant Pot with air fryer lid and bake at 350 degrees for 5 minutes.
7. Sprinkle the mozzarella on top and bake for 2 more minutes to melt the cheese.
8. Serve and enjoy!
9. Original recipe by: 365 Days of Slow and Pressure Cooking (source: www.365daysofcrockpot.com/come-home-casserole/?utm_source=convertkit&utm_medium=email&utm_campaign=Come+Home+Casserole%20-%2012311275#tasty-recipes-51753-jump-target)