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Boneless Skinless Chicken Breasts, thawed
bottle Girard’s Caesar Dressing (12 oz.)
shredded Parmesan Cheese
Made it in the instant pot instead. I had frozen chicken so I cooked on high pressure for 20 minutes with a manual pressure release. Then I drained the chicken put the dressing and cheese on it and cooked it on high slow cook for 30 more minutes! It was decent. Neeeed more flavor, so I would season the check when cooking it.