OMG! Heavenly! But naughty!
I just can’t tell you how good this is. Made it in 10 minutes before picking up the kids from school in my instant pot. 🙌 Soooooooo good.
It’s also amazing with minced beef or sliced beef. 👌
~ 3 cups of cooked chicken (I used the leftovers from a roast chicken)
~ 500g of macaroni
~ can of Campbell’s cream of mushroom soup
~ enough chicken stock to cover ingredients
~ 2 tsp of smoked paprika
~ 2 tsp of chopped garlic
~ tbsn of sour cream & chive dip
~ 3 cups of sliced mushrooms
~ 2 cups of sliced red onion
~ tbsn of butter
~ tbsn of hot dog mustard
~ tbsn of ketchup
~ few dashes of worcester sauce
~ cup of grated cheddar
~ parmesan & pepper to taste
1) Fry the vegetables in butter on the browning setting for 3 minutes.
2) Chuck everything else in an instant pot apart from the cheese and sour cream. Mix and stick on for 5 minutes. Leave to rest for five.
3) Stir in sour cream dip, sprinkle cheddar on top. Pop lid back on for a quick reheat/or 30 secs to melt cheese. And that baby, is a wrap.
My tummy is sooooooo happy after a bowl of this. Ultimate pleasure food.