Description
This dish has chicken, chili beans, Rotel, cheese and Fritos or corn tortillas. An easy dump and go recipe for any weeknight.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 to 1 1/2 pounds boneless, skinless chicken breast
- 1/2 cup chopped onion
- 1/2 tsp salt
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 (16 oz) can Bush’s Chili Beans (don’t drain)
- 1 (10 oz) can Rotel
- 1/2 cup diced mild tame pickled jalapenos
- 1 (10.5 oz) can cream of mushroom or cream of chicken soup
- 1 bag of Fritos or 8 corn tortillas
- 2 cups shredded cheddar cheese
- Other toppings: sour cream, cilantro, salsa etc.
Instructions
Instant Pot Instructions:
- Add broth and chicken into Instant Pot. Dump the onion, salt, chili powder, cumin, beans, Rotel, jalapenos, and cream of mushroom soup on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Shred the chicken. Salt and pepper to taste. Stir in the cheese.
- If using Fritos, lay a bed of Fritos on each plate. Top with chicken mixture. Add any other toppings you like. If using corn tortillas, break each tortilla into 6 pieces and stir them into the Instant Pot. Serve and sprinkle each serving with any toppings you like.
Slow Cooker Instructions:
- Add broth, chicken, onion, salt, chili powder, cumin, beans, Rotel, jalapenos, and cream of mushroom soup into slow cooker. Stir.
- Cover and cook on low for 6 hours.
- Shred the chicken. Salt and pepper to taste. Stir in the cheese.
- If using Fritos, lay a bed of Fritos on each plate. Top with chicken mixture. Sprinkle with any other toppings you like. If using corn tortillas, break each tortilla into 6 pieces and stir them into the slow cooker. Serve and sprinkle each serving with any toppings you like.
For a baked casserole:
- Add broth, chicken and onions into Instant Pot. Cover and pressure cook for 12 minutes with a 10 minute natural pressure release. Remove the lid. Drain off all the liquid and discard. Shred the chicken.
- Season the chicken with the salt, chili powder and cumin.
- In a 9×13 inch pan layer everything twice: chicken, beans, tomatoes, cream of mushroom soup, tortillas (torn into pieces) or Fritos, cheese.
- Bake in a 350° F oven for 35-40 minutes.
Notes
You can also serve the chicken mixture over rice. Try making pot-in-pot rice at the same time. Place a tall trivet into the pot on top of the chicken and place a pan with white rice (1.5 cups) and water (2 cups) on top of the trivet. Rice will cook while the chicken cooks.
- Category: Chicken
- Method: Instant Pot