Garlic Parmesan Chicken And Rice Casserole

Ingredients

Chicken

2½ lb chicken breasts

1 cup chicken broth

2 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

½ tsp black pepper

2 tsp Better Than Bouillon Roasted Chicken

Pressure cook and shred.

Rice

2 cups jasmine rice

2½ cups chicken broth

Better Than Bouillon Roasted Chicken (1–2 tsp)

1 tsp garlic powder

½ tsp onion powder

Mix In

1/4 tsp MSG

12 oz broccoli

1 cup nonfat Greek yogurt

1 cup blended low-fat cottage cheese

1½ cups reduced-fat mozzarella

½ cup freshly grated Parmesan

1 tbsp chopped parsley

1 tsp lemon juice

Directions

Put 1 cup of water in the first Instant Pot.

Place the chicken on the trivet.

Pressure cook 12 minutes, then let it naturally release for 10 minutes.

Remove and shred the chicken.

Meanwhile, cook the rice separately (rice cooker or stovetop if available), or use the 2nd Instant Pot after removing the chicken:

2 cups rinsed jasmine rice

2½ cups broth

Onion, 1 tbsp butter, and seasonings.

High Pressure 4 minutes, 10-minute natural release.

Then stir everything together with the broccoli, Greek yogurt, cottage cheese, and mozzarella.