Ingredients:
- 2 chicken breasts, skinless, boneless, chopped into bite sized pieces
- 1 1/2 tablespoons Italian salad dressing mix
- 1 tablespoon butter
- 2 cups canned cream of chicken soup
- 2 ounces low fat cream cheese
- 2 tablespoons sour cream
Method:
- Add all the ingredients except sour cream to the instant pot. Mix well.
- Close lid. Select Poultry option and timer for 7 minutes. When done, let the steam release naturally.
- Add sour cream and mix well. Serve over egg noodles.