Smoky Mountain Casserole
–chicken and rice with three levels of smoke! There is so much flavor in this dish and it’s an easy dump and go recipe.
Chicken Breast Converted Rice | Broth Salt | Pepper | Garlic Powder | Onion Powder Smoked Paprika Liquid Smoke | Oil | Chiles Cheese
Add broth into pot. Sprinkle in the rice. Cut the chicken into 1 inch strips. Cover in salt, pepper, garlic powder, onion powder, paprika, liquid smoke, olive oil and chipotle chiles. Place on rice.
Secure the lid. Make sure valve is set to sealing. Pressure cook 4 minutes. When time is up, let the pot sit for 10 minutes and then move valve to venting.
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Sprinkle the cheddar on top. Replace the lid and let the cheese melt.
Serve and enjoy!
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