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Meet Noreen!

Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

Ingredients

1 recipe (4 cups) homemade cream of celery soup. OR

2 cans of condensed cream of celery soup with 2 cans of milk added.

2 pints of home canned chicken OR

2 large cans of chunk white chicken with liquid

3 cups par cooked rice

2 - 4 ounce cans sliced mushrooms with their liquid.

1 tablespoon poultry seasoning

1 tablespoon vegetable oil

Step by Step Instructions

NOTE: I am using an Elite 10 quart electric pressure cooker. Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.

Place all ingredients into the vessel of the pressure cooker. Stir well to combine.

Place lid and lock in place. Be sure to set the vent to "pressure".

Set for 12 minutes on the rice setting or to the setting recommended by your unit's owner's manual for cooking rice.

When cooking time is complete allow the vessel to remain under pressure for 5 minutes before releasing the remaining pressure.

Remove lid, stir well and serve.
Enjoy!

Pressure Cooker

Creamy Chicken and Rice

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