Instant Pot Instructions:

1. In a large mixing bowl add the chicken, soup, broccoli, evaporated milk, salt, pepper, paprika, onion powder, garlic powder, half of the cheese and half of the Ritz. Stir to combine well. 
2. Add the mixture into a deep pot-in-pot dish. (I used my 7×4 inch Fat Daddios pan*)
3. Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet into the pot. Lower the pot-in-pot dish into the Instant Pot.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up move valve to venting and remove the lid. 
5. Sprinkle the remaining cheese and Ritz over the top. Use an air fryer lid to crisp up the top by cooking for 3 minutes at 375 degrees.
6. Serve and enjoy!

Slow Cooker Instructions:

1. In a large mixing bowl add the chicken, soup, broccoli, evaporated milk, salt, pepper, paprika, onion powder, garlic powder, half of the cheese and half of the Ritz. Stir to combine well. 
2. Add the mixture into slow cooker.
3. Cover and cook on high for 2-3 hours or on low for 4-6 hours. 
4. Sprinkle the remaining cheese and Ritz over the top. Let the cheese melt.
5. Serve and enjoy!

Oven Instructions:

1. In a large mixing bowl add the chicken, soup, broccoli, evaporated milk, salt, pepper, paprika, onion powder, garlic powder, half of the cheese and half of the Ritz. Stir to combine well. 
2. Add the mixture into a 9×13 inch baking dish. Sprinkle the remaining cheese and Ritz over the top.
3. Bake at 350 degrees for 45 minutes
4. Serve and enjoy!