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VELVEETA-Cheesy Chicken Rotini

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video by: kraft
What makes this dish so rich and creamy? The way the cheese melts in and through all the pasta, veggies and slightly hot chiles. All this and it's smart eating, too.
40 min
40 min
6 servings, about 1-1/2 cups each
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I tweaked recipe a bit...I steamed some fresh broccoli, carrots and mushrooms instead of using frozen mix...Did not drain rotel, gave it a nice bite...Also, agree w/ other comments about needing to add a bit more water to make sure pasta cooked evenly. Very good taste!!!
loved it! i made it with 2% velveeta and with no chicken for my vegetarian boyfriend. it's great as a side dish, too! my only suggestion is to definately DRAIN THE ROTEL, as it comes out VERY spicy if you don't.
This dish was awesome! I doubled the Velveeta (16 oz instead of 8 oz) and it turned out perfect. Also used whole wheat pasta and 16 oz broccoli instead of the broc/car/cali mix. Will make again and again!
The taste was really good! It was really watery before I put the cheese in and I just drained it out. Added the produce and the cheese and it was perfect. We don't care for cooked broccoli and this was perfect. It was still really crunchy. When I cooked the chicken, I cooked it with red pepper and ground cumin. A huge hit and will do it again!
Did not taste very cheesy to me, although I know there is a lot in there.
I would salt the chicken a touch before cooking (perhaps with onion or garlic salt) for additional flavor. Adding chicken broth instead of water might help.
I love this recipe. It is the only left overs that I enjoy eating - all my family loves it too!
We had lots of spaghetti and were getting tired of just hamburger and red sauce, so this was a great change!
Even my most picky kids loved this!!
My husband always complains my old chicken recipe was too bland. He ate two bowls of this and has now talked about it for two days!!!
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