This whole thing started when I wanted to give my gorgeous new stand mixer a test run as shredding chicken.
It works by the way. Like a boss!
So I looked around for what I had that I thought would go well with shredded chicken. This is what ended up with and yes, it was good! I’m planning on doing some experimentation with the spices and whatnot here, because I think it could become similar to the most popular recipe on this site, Easy Low Carb Mexican Chicken Casserole recipe–lots of room to play while still being reasonably assured you’ll end up with something good to eat in the end.
And isn’t that what it’s all about?
- 3 pounds Boneless Chicken Thighs (frozen)
- 1 1/2 cups water (or chicken broth for more flavor)
- 1/2 pound bacon
- 8 oz colby jack cheese (shredded, reserving 1/3 for topping)
- 8 oz cream cheese (softened)
- 24 oz frozen spinach
- 3/4 cup Ranch Dressing
- 2 tbsp paprika
- 1 teaspoon cayenne pepper
- 1 cup pork rinds (crushed, optional)
Cooking the Chicken
- Put frozen chicken on top of the trivet in the pressure cooker.
- Add broth or water to the cooker.
- Seal and cook on high pressure 8 minutes.
- Start working on the Dip/Casserole, while the chicken cooks.
- Natural release for at least 10 minutes.
Preparing the Dip/Casserole
- Preheat oven to 375
- Cook spinach according to package directions.
- Drain the spinach well. I used a salad spinner, but however you do it, just do it.
- Shred your cooked chicken. (I used the Kitchenaid and it was fun!)
- Mix in cream cheese, spinach, Ranch, paprika, cayenne and 2/3 of the shredded cheese into your chicken. Blend well
- Spread everything into a casserole dish and pop in the preheated oven.
- Bake for about 20 minutes or until cheese on top is nicely brown.
- Take it out and add pork rinds (if you're using them).
- Bake for another 10 minutes or so, until the pork rind topping is also brown.
- Let cool for a few minutes before eating.
Do you decide what to make based on what kitchen equipment you want to use, too?!?