- 2 cups Precooked rotisserie chicken
- 1.5 cup Small noodles
- 1/4 tsp garlic salt
- 1 can Cream of chicken soup
- 2 cups Chicken broth
- 1/2 coup Shredded cheese
- Add diced, bite-size precooked chicken to your pressure cooker.
- Add uncooked noodles and garlic salt into your pot with your chicken.
- Mix together broth and cream of chicken soup. Add to Ninja Foodi and stir all contents together.
- Close your lid and steam valve and set to high pressure for 2 minutes.
- Do a quick release and stir contents. Set your pot to saute again.
- Stir in cheese and allow to melt.
- 3 tbsp butter
- 2 lb chicken (boneless, diced)
- 2 tsp seasoned salt
- 1 tsp paprika
- 1 tsp basil
- 1/2 tsp red pepper flakes or cayenne pepper
- 2 1/2 cups chicken broth
- 10 oz spaghetti noodles, broken in half
- 2 cups cheddar cheese, shredded
- Click sauté on Ninja Foodi and add butter.
- Once butter has melted, turn sauté function off and add in the seasoned salt, paprika, basil, and red pepper flakes.
- Add in the chicken and season with desired amount of salt and pepper.
- Pour in the chicken broth.
- Place the spaghetti noodles in a single layer on top of the chicken and ensure they are fully submerged in the broth.
- Secure lid and move valve to sealing position.
- Pressure cook on high for 6 minutes followed by a quick release.
- Once pressure has released and pin has dropped, open the lid and stir in the cheddar cheese.
- Turn on sauté function once more and stir everything together.
- Allow to sauté for about 5 minutes, to allow sauce to thicken.
- 1 package Egg Noodles
- 2 cans Wolf Brand Chili, no beans
- 3 oz Water
- Add water and salt to the bottom of the Ninja Foodi
- Drop the egg noodles into the water
- Open the can of chili and mix briefly to loosen it up
- Add chili to the pot on top of the noodles. Do not stir, spread slightly to cover noodles
- Cook on High for 7 minutes, Quick Release
- Open and stir, then serve
- Season to taste
This is something my daughter started cooking back in high school. She had heard of chili mac but didn’t want macaroni, so she substituted egg noodles instead. Now, I am converting it for the Ninja Foodi, so we’ll see how it works out.
- 16 ounces dry spaghetti noodles, wheat
- salt, to taste
- 4-1/2 cups water (mixed with chicken broth)
- 1 (25 oz.) jar spaghetti sauce, Ragu Traditional
- Break the dry spaghetti noodles into halves or thirds, so that they will easily fit into the Ninja Foodi. Add them to the pot in a crisscross manner, so that they won’t stick together and clump as they cook.
- Add a teaspoon of salt at this point, too, so the noodles will have a little extra flavor as they cook. (I always forget the salt).
- Pour the water over the noodles, then pour the jar of spaghetti sauce on top of that, covering as much of the top layer of noodles as you can.
- Secure the lid, and move the steam release valve to Seal. Use the Pressure Cook button on your machine to cook at high pressure for 3 minutes. It will take roughly 10-15 minutes to come to pressure, so when the floating valve in the lid pops up, that’s when the cooking countdown will begin.
- When the cooking is complete, allow the pressure to naturally release for 10 minutes. Move the steam release valve to Vent to release the remaining pressure. When the floating valve in the lid drops, it’s safe to remove the lid.
- Stir the spaghetti, mixing the sauce throughout evenly. Season to taste, and serve warm. Don’t forget the garlic bread.
January 9, 2021: I made this today as a first – first time with the recipe and first time using the Ninja. I was worried that I didn’t get the crissing and crossing done well enough, but it came out great.