CHICKEN AND DRESSING

2 1⁄2 cups cooked chicken, cut into bite size pieces
1 (10 1⁄2 ounce) can condensed cream of chicken soup
1 1⁄2 cups seasoned bread crumbs
1⁄4 cup chopped celery
1⁄4 cup chopped onion
2 chicken bouillon cubes
2 cups hot water
1 1⁄2 cups water

Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with undiluted chicken soup.

Combine stuffing, celery, onion; moisten with bouillon cubes dissolved in hot water. Spread over chicken soup. Cover bowl firmly with aluminum foil.

Pour 1 1⁄2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

CAUTION:
FOR POULTRY, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE POULTRY SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

Makes 6 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006

Category:  Main Dishes, Chicken, Poultry
Msg Link:  http://www.recipelink.com/msgid/3149170