Creamy Chicken and Rice Hotdish
1 Box Rice-A-Roni chicken flavor
4 cups Shredded chicken
1 Can cream of onion soup
8 oz. Sour cream
2 cups Shredded cheddar cheese
French fried onions
Preheat the oven to 350 degrees. Cook the Rice according to the package. Mix soup and sour cream into the rice. Add the chicken to the rice mixture and stir. Spread the mixture into the bottom of a well greased 9×13. Top with shredded cheese. Bake 40 minutes. Let cool for 5 minutes, garnish with French fried onions and serve.

Instant Pot Pulled Pork
4lb Pork Butt Roast, boneless or bone-in
3 T light brown sugar
2 t  salt
1 t  ground mustard
1 t  black pepper
1 t  onion powder
1 t  paprika
1/2 t  garlic powder
1/4 t  cayenne pepper
1 1/2 cups chicken broth
1 T Worcestershire sauce
2 T olive oil
Trim fat from pork roast and cut into 4 equal chunks. Add dry ingredients to a large bowl and mix. Add pork roast chunks to rub mix and coat well. Add olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes. Remove pork and set aside on a plate. Once all pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Using a wooden spoon, deglaze the bottom of the pot, scraping well. Add remaining chicken broth and Worcestershire sauce. Place pork chunks directly into the liquid in the pot. Close lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes. Natural release for 20 minutes or until pin drops. Shred. Add BBQ sauce as desired.