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Weight Cooker Mushy Chicken Spaghetti
This weight cooker mushy chicken spaghetti was a genuine hit for supper today! On the off chance that you adore simple Moment Pot formulas this is one you'll need to make.
Fixings
2 chicken bosoms approx 1 lbs., boneless, skinless, cut into solid shapes
1 medium onion diced
2 jars rotel
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz spaghetti noodles uncooked, broken into thirds (fundamentally a large portion of a case you'd find in the store)
8 oz velveeta or 3 squares on the off chance that you purchase the 5 square pack
Get Fixings Fueled by Chicory
Directions
Include your cubed chicken, diced onions, and 1 container of rotel into your Moment Pot. Blend so everything is blended well.
Break your noodles into 3 a balance of and sprinkle over your chicken blend.
Pour your second container of rotel over your noodles, trailed by your jars of cream of mushroom and cream of chicken soup (I more often than not combine the two flavors first and after that pour to finish everything) except don't blend.
Close your cover and steam valve and set to high weight for 8 minutes.
Complete a fast discharge and lift cover.
Work substance and separate any noodles/chicken sorts that might be stood out a bit. Turn your pot to saute. Serve now in the event that you don't need cheddar, it's tasty as it stands.
Shakers your velveeta into littler lumps of cheddar and include into your pot. Blend until cheddar is liquefied and sauce thickens.
* Sincerely the more extended this sits the better it gets and is stunning the following day as remains
Thank you for visiting, good luck, hopefully it will be beneficial
Weight Cooker Mushy Chicken Spaghetti
This weight cooker mushy chicken spaghetti was a genuine hit for supper today! On the off chance that you adore simple Moment Pot formulas this is one you'll need to make.
Fixings
2 chicken bosoms approx 1 lbs., boneless, skinless, cut into solid shapes
1 medium onion diced
2 jars rotel
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz spaghetti noodles uncooked, broken into thirds (fundamentally a large portion of a case you'd find in the store)
8 oz velveeta or 3 squares on the off chance that you purchase the 5 square pack
Get Fixings Fueled by Chicory
Directions
Include your cubed chicken, diced onions, and 1 container of rotel into your Moment Pot. Blend so everything is blended well.
Break your noodles into 3 a balance of and sprinkle over your chicken blend.
Pour your second container of rotel over your noodles, trailed by your jars of cream of mushroom and cream of chicken soup (I more often than not combine the two flavors first and after that pour to finish everything) except don't blend.
Close your cover and steam valve and set to high weight for 8 minutes.
Complete a fast discharge and lift cover.
Work substance and separate any noodles/chicken sorts that might be stood out a bit. Turn your pot to saute. Serve now in the event that you don't need cheddar, it's tasty as it stands.
Shakers your velveeta into littler lumps of cheddar and include into your pot. Blend until cheddar is liquefied and sauce thickens.
* Sincerely the more extended this sits the better it gets and is stunning the following day as remains
Thank you for visiting, good luck, hopefully it will be beneficial
