MONTEREY CHICKEN MELT RECIPES

Name: Paula Deen’s Amazing Chicken Casserole
Prep time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups chicken, cooked, cut in small bite-sized pieces (U can use our guide: How to Cook Shredded Chicken); 4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well; 3 tablespoons butter; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons flour; 1/2 cup sour cream; 1 cup milk; 3 cups cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top; 1/2 teaspoon red pepper flakes; salt and black pepper to taste

PAULA DEEN’S AMAZING CHICKEN CASSEROLE | 100K RECIPES

Paula Deen’s Amazing Chicken Casserole | 100K Recipes image

Creamy chicken casserole is a very tender casserole with creamy sauce and lots of cheese.

Provided by 100krecipes

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Number Of Ingredients 11

Ingredients

2 cups chicken, cooked, cut in small bite-sized pieces (U can use our guide: How to Cook Shredded Chicken)
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, Colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

Fry the onion and garlic in butter. Add flour, stir, cook for no more than 1 minute.
Add milk and sour cream, whisk and cook until thick. Then add the cheese and stir again.
Add chicken, pasta, salt, red pepper flakes. Toss and place in a prepared baking dish (9 * 13 inches). Bake in preheated to 350 F oven for 20-30 minutes or until cheese starts bubbling.

CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES

Creamy White Chicken Chili – Instant Pot Recipes image

Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 18

Ingredients

2 tsp olive oil
1 onion (finely diced)
2 garlic cloves (minced)
2 cups chicken broth
2 lbs boneless skinless chicken thighs
30 oz cannellini beans (
8 oz can chopped green chiles
1 tbsp chili powder
1 tbsp cumin
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup butter
6 tbsp flour
1 1/2 cups milk (warmed)
1/2 cup sour cream
1 tbsp lime juice
Chopped cilantro for garnish (optional)
Shredded monterey jack cheese for garnish (optional)

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
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 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
Serve hot topped with cilantro and shredded cheese (optional).

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