10-minute Mexican Chicken Casserole

2 cups of chicken stock 1 can( 14.5 ) diced tomatoes with mild green chilies 10 whole frozen chicken tenders 1 cup regular long grain white rice 1/2 cup shredded Mexican cheese 1 envelope of Mild Taco Seasonings

place all ingredients in pressure cooker.

Set to High pressure and cook for 10 minutes

When timer is up .. do a quick release

Casserole is great as is.. but you can also use it to fill corn tortillas and top with taco sauce and cheese.

courtsey of Deb Murray/ W. Puck

Contributed by:

 * PressureCookerRecipes Y-Group