Buffalo-Chicken-Taquitos-6b

Buffalo Chicken Taquitos

by DinnerRecipesUncategorized
Print Recipe

Buffalo Chicken Taquitos

What is better than a buffalo wing and what is better than a taquito!? Well if you combine the two we get this amazingly easy weeknight meal that will definitely full fill your need for hot wings.
Prep Time20 minutes
Cook Time40 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: cheese, chicken, instant pot, sour cream, tortillas
Servings: 4
Calories: 300kcal
Author: Jen Ellsworth
Cost: $6

Equipment

  • Instant Pot
  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 2-3 Chicken Breasts
  • 1/2 Cup Buffalo Sauce (packaged or bottled)
  • 1 Cup Cheddar cheese add more cheese if desired
  • 10 Tortillas more if you are using small corn tortillas
  • Any other desired dipping or topping i.e. lettuce, tomato, sour cream, salsa.

Instructions

  • Preheat oven for 425 degrees 
  • In instant pot place in 2-3 chicken breasts and ½ cup of water, cook on meat setting for 8-10 minutes (depending on chicken breast size) let natural release for additional 8 minutes.
  • Remove leftover water from instant pot and return chicken. 
  • Add Buffalo sauce to shredded chicken to taste, and stir.
  • In flour or corn tortillas add about 2 Tbps of chicken mixture evenly across the tortilla.
  • Add cheese into taquito and role and place seam side down on cookie lined sheet 
  • Brush taquitos with light oil or butter
  • Bake in the oven for 15-20 minutes or until golden brown.
Chicken and Dumpling Casserole

Instant Pot Chicken and Dumpling Casserole

by DinnerRecipes

The Perfect Sunday Dish​

A down home comfort food that will feed your soul, and your hungry family for at least a couple days! I love this instant pot chicken and dumpling casserole dish because it is super easy and uses pantry ingredients that allows this meal to be very budget friendly! With Cody and I on our debt free journey, we love shopping from our pantry first. Super simple and I have the ability to actually sit down and relax while I let my instant pot and oven do all the heavy lifting. 

Cody also enjoys this dish and the ability and ease to take this with him to work . Microwave instant pot chicken and dumpling casserole leftovers for 1-2 minutes and you have a very tasty and filling lunch. One amazing perk about this recipe is that you can even make the casserole is a disposable metal pan and freeze for a quick weeknight meal later! Just pop in the oven at 450 degrees and 30 minutes and wola! A premade freezer meal that didn’t cost you an arm and a leg and come from the freezer section of Walmart. 

If you are looking for a wholesome meal that will quickly become you and your families favorite, give this one a try! Below is the full recipe as well as some additional notes on the bottom so you can the over peppered chicken that i mistakenly created the first time I made this dish. 

From my family to yours, enjoy and eat up! 

Chicken and Dumpling Casserole
Print Recipe

Instant Pot Chicken and Dumpling Casserole

A classic comfort dish that the family will love. My go to Sunday casserole that will serve my family endless leftover for the week!
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course
Cuisine: American, casserole
Keyword: biscuits, casserole, chicken, saturday dish, sunday dish
Servings: 6
Calories: 250kcal
Author: Jen Ellsworth
Cost: $6

Equipment

  • Instant Pot
  • Oven
  • 9x13 Casserole Dish

Ingredients

  • 2-3 Chicken breasts
  • 15 oz Peas canned peas frozen
  • 15 oz Corn canned corn or frozen
  • 15 oz Carrots (optional)
  • 1 1/2 cup of chicken broth I use better than bouillon
  • 10.5 oz Cream of chicken soup
  • 1 Tbsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Parsley
  • Bisquick mix or canned biscuits

Instructions

  • Preheat Oven to 420
  • Place chicken breasts in instant pot with 1 1/2 cups of water. Cook on normal pressure on meat setting for 8-10 minutes- depending on chicken breast size. Let natural release for 5-10 minutes.
  • While chicken is cooking make biscuits using your Bisquick mix and set to side. (you may use water as a substitution for milk in the Bisquick biscuit recipe)
  • After chicken is done cooking pull out chicken and place on a separate plate and shred thoroughly.
  • before replacing shredded chicken cover tsp in better than bouillon and stir into remaining liquid in instant pot until a broth is created.
  • After broth is created, return shredded chicken to instant pot and stir in cream of chicken soup.
  • The soup will thicken the broth, Next stir in your seasoning and vegetables until well combined.
  • Pour your mixture from your instant pot into your 9x13 casserole dish.
  • With biscuit mix that we set to side, separate golf ball sized sections of dough and place across the casserole evenly.
  • Lastly, place your chicken and dumplings into oven until it becomes golden brown on top about 5-10 minutes.
  • Allow to cool and enjoy!

Notes

This is such an easy recipe for a busy family! Although it used two different methods of cooking, the instant pot and oven, i find it simple and delicious. The kind of meal mom can throw in the instant pot and oven and actually get a moment to sit down. 
The first time I made this recipe I used by far way too much pepper. So if you are like me, and enjoy pepper I suggest using less than you think you do for the first time that you prepare this dish. 
My favorite part about this recipe is that between my husband and I we easily had a week and a half of leftovers! Not only that but you could easily freeze and re thaw this meal in the oven for a even quicker prep time. 

I hope you enjoyed making this meal and that you and your family had plenty of left overs for lunches and even midnight snacks. 

Let me know below in the comments if you tried this recipe. Any and all recipe suggestions are welcomed, please remember cooking is personalized and everyone has their own taste. Thank you for making Instant pot chicken and dumpling casserole.

shredded+chicken+tacos3

Shredded Chicken Tacos

by DinnerRecipes

Chicken- 

  • 2-3 chicken breasts 
  • 3 TBs of taco seasoning
  • ¼ th cup of salsa

Place chicken in the instant pot with ½ of water. Turn instant pot on meat setting for 8 minutes. Let natural release for 5-10 minutes. Take chicken out of instant pot and place on a plate to shred. Drain instant pot until less than ½ cup of water remains. Shred chicken place back into pot with seasoning and salsa. Stir until evenly combined. 

Toppings- 

  • Flour Tortillas 
  • Cheddar cheese 
  • Avocados, sourcream, olives, if desired 

Keep meat warm in instant pot and construct tacos and desired.