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2019
10-Minute Mexican
Chicken Casserole
4 Servings
INGREDIENTS
2 cups chicken stock
1 can (14.5 ounces) diced tomatoes with mild green chiles
10 whole frozen chicken tenders
1 cup regular long-grain white rice
1/2 cup shredded Mexican cheese
1 envelope mild taco seasoning
METHOD
1 Place all ingredients in pressure cooker and secure pressure
cooker lid.
2 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
3 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released (approxi-
mately 2 minutes), remove the lid.
PRESENTATION
This casserole is wonderful in a bowl by itself, but you can also fill corn
or flour tortillas with mixture, top with taco sauce and cheese. and heat
in oven until cheese is melted.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Cream of Root Vegetable Soup
6 servings
INGREDIENTS
6 cups chicken stock
2 medium stalks celery, chopped
1 large leek white part only, sliced
1 large russet potato, peeled and chopped
1 large turnip, peeled and chopped
1/2 large rutabaga, peeled and chopped
2 medium parsnips, peeled and chopped
2 large carrots, peeled and chopped
2 tablespoons flat leaf parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 pinch ground coriander
2 tablespoons whipping cream
1 tablespoon butter
METHOD
1 Add stock and preheat uncovered pressure cooker to 300°.
2 Add all vegetables, parsley, salt, pepper and coriander to the stock.
Secure pressure cooker lid.
3 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
4 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
5 With an immersion blender, puree the soup in the pan to the desired
consistency.
6 Add cream and butter. Check for seasoning. Serve hot or cold.
PRESENTATION
This soup is delicious served with a dollop of sour cream and chopped
green onions on top.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host