CHICKEN RAMEN NOODLE CASSEROLE RECIPES

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CHICKEN MARSALA – INSTANT POT RECIPES



Chicken Marsala – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 - 6 servings

Number Of Ingredients 15

1/3 cup flour
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 lbs thin-sliced chicken breast
1 + 1 tbsp olive oil
1 + 1 tbsp butter
1 shallot (finely diced)
3 cloves garlic (minced)
8 oz mushrooms (sliced)
1/2 cup marsala wine
1/2 cup chicken broth
2 tbsp cornstarch
1/3 cup cream
1/4 cup chopped parsley (for garnish (optional))

Steps:

  • In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  • Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  • Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  • Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  • In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  • Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  • Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

EASY TUNA CASSEROLE – INSTANT POT RECIPES



Easy Tuna Casserole – Instant Pot Recipes image

Classic weeknight fare, this easy, cheesy tuna casserole (studded with the traditional green peas) is comfort food at its finest, including the (optional) potato chip topping.

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

12 oz egg noodles
2 tsp onion powder
2 1/2 cups Water
10 oz tuna (2 (5 oz) cans, drained)
1 cup frozen peas
20 oz condensed cream of mushroom soup (canned or homemade)
1 cup shredded Cheddar cheese
3/4 cup crushed plain potato chips (optional)

Steps:

  • Place pasta and onion powder in the Instant Pot. Add water and stir to combine.
  • Layer tuna, frozen peas, and soup evenly on top of pasta--do not stir.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the pressure.
  • Add cheese and stir until melted.
  • Optional: Transfer the mixture to a baking dish and cover with crushed potato chips. Place under the broiler for 2-3 minutes.

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