Creamy Chicken Spaghetti in the Rice Cooker
Serves 4
Directions
- 1Add shredded rotisserie chicken, onion, and garlic to the rice cooker.
- 2Add the spaghetti, canned tomato with green chili, condensed cream of chicken soup, chicken broth, milk, butter, Italian seasoning, black pepper, and cream cheese to the rice cooker.
- 3Close the lid, set to cook, and stir once or twice during the cooking process.
- 4Once the rice cooker switches to warm, open the lid, add the shredded cheese, and stir until combined.
- 5Serve with sriracha.
Ingredients
- 1 large rotisserie chicken, shredded
- 1 cup onion
- 2 tbsp garlic
- 0.5 box spaghetti
- 1 can canned tomato with green chili
- 1 can condensed cream of chicken soup
- 1 can chicken broth
- 1 can milk
- 4 tbsp butter
- 1 tsp italian seasoning
- black pepper (optional)
- 4 oz cream cheese
- 8 oz shredded cheese
- sriracha (optional)
Equipment
rice cookerknifewooden spoontongsbowl
Tips
- You can use heavy cream or half-and-half instead of milk.
- Mozzarella is the perfect cheese for this recipe.
