VELVEETA® Southwestern Chicken Skillet

(from cnored’s recipe box)

Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 cups elbow macaroni, uncooked
  • 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
  • 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2 Tbsp. chopped fresh parsley (optional)

Directions

  1. COOK chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring occasionally.

  2. STIR in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed.

  3. ADD VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.

Email to a friend | Print this recipe | Back