Cream Cheese Chicken and Spinach Casserole

Ingredients

• 12 oz boneless skinless chicken thighs
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp poultry seasoning
• 1/4 tsp smoked paprika
• 2 cups chicken broth
• 1/2 Tbsp white wine vinegar
• 6 oz penne pasta
• 3 oz cream cheese
• 1 (4 oz) can of mushrooms, drained (optional)
• 1 Tbsp cornstarch
• 1 cup chopped spinach
• 1/2 cup shredded parmesan cheese
• 1/4 cup bacon crumbles
• 3 Tbsp half and half

Instructions

1. 1

   Cut each chicken thigh into 4 pieces. Place them in the Instant Pot. Sprinkle the chicken with salt, pepper, garlic powder, onion powder, poultry seasoning and paprika.

2. 2

   Pour in the broth and vinegar. Sprinkle in the penne. Dump in the cream cheese and mushrooms, if using.

3. 3

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

4. 4

   If you want to thicken the sauce, make a cornstarch slurry by stirring together 1 Tbsp cornstarch with 1 Tbsp cold water. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the sauce.

5. 5

   Stir in the spinach, parmesan, bacon and half and half.

6. 6

   Serve and enjoy!