Stephanie's Casserole

Ingredients: – 1 Tbsp olive oil1 cup diced onion4 ounces sliced mushroom1 tsp garlic powder1 Tbsp Italian seasoning1/4 tsp smoked paprikaKosher salt2 cups chicken broth4 ounces uncooked rigatoni1 (24 oz) jar Mezzetta Roasted Garlic Sauce3 kale leaves, stems discarded and leaves chopped2 heaping cups of chopped, cooked chicken1/4 cup shredded parmesan cheese1/2 cup shredded mozzarella

Instructions: Turn on the Instant Pot to sauté setting. When the display says HOT, add in the oil and swirl it around. 

Add in the onion and mushrooms and sauté for 4 minutes. Stir in the garlic powder, Italian seasoning, smoked paprika, and a pinch of kosher salt. 

Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot. 

Sprinkle in the rigatoni. Dump the sauce evenly over the pasta. Add in the kale and chicken. Sprinkle the chicken with a pinch of kosher salt. Don’t stir. 

Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. 

1. Stir in the parmesan cheese. Sprinkle the mozzarella on top. Place the air fryer lid on top and bake at 300 degrees for 5 minutes. 2. Serve and enjoy your delicious Instant Pot chicken pasta!