I made this recipe as a Make It Now using the blog writers ingredients which are slightly different. The link was broken for the Typical Mom Blog, but a google search with her blog and the recipe title pulled it up. I added 1/2 cup more of frozen veggies, and would say I would add a full additional cup next time, to make it two cups as this recipe suggests for the freezer version. I used cream of mushroom soup instead of cream of chicken since that’s the way my mom made this meal as a skillet as a kid, and that’s what I had on hand. The husband and I both think less garlic powder would be better. To be fair, I have relatively new garlic powder from Penzey’s on hand, so maybe mine is more flavorful that what most people have on hand at home regularly. If you can’t find the Make it Now Directions, you sautee the onion and cubed chicken breast until all sides of the chicken are white (or close to all sides). Then add the rest of the ingredients, but it’s 2 cups of broth or water. Put the rice on the top after everything else is mixed together. The Blog writer didn’t include any salt and we didn’t think it needed it. Manual Pressure cook on low for 10 minutes. Natural Release for 5 minutes. Add cheese to the pot, or to the individual servings. https://temeculablogs.com/wprm_print/33793