Chicken Fiesta Chili Mac

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photo by:kraft

Salsa and tender strips of chicken give this mac and cheese its fiesta-ready appeal.

time

prep:

15 min

total:

35 min

servings

total:

6 servings

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What You Need

1-1/2

cups elbow macaroni, uncooked

lb. boneless skinless chicken breasts, cut into strips

can (15 oz.) chili with beans

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1/2

cup TACO BELL® Thick & Chunky Salsa

1/2

cup chopped green peppers

cloves garlic, minced

Make It

HEAT oven to 350°F. Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 min. or until done, stirring frequently.

DRAIN macaroni. Add to chicken in skillet along with remaining ingredients; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.

BAKE 20 min. or until heated through. Stir before serving.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra

For added heat, add 1 tsp. hot pepper sauce to the chicken mixture before spooning into baking dish.

Serving Suggestion

Serve this family-pleasing main dish with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

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lnraven23

posted:7/3/2008

Surprisingly good. Added crushed tortilla chips on top which added a little bit of crunch and saltiness.

breluv

posted:6/18/2008

i really loved this recipe. i made it and added a half of onion. i also added about 1cup of taco bell sauce instead of just 1/2. it came out really well and will def cook this again. very easy and quick!

a cook

posted:4/23/2008

I wouldn't say "heart smart" or "healthy", however, my husband and 25 year old son absolutely love it!

amanda21384

posted:10/29/2007

I made three changes/additions to this recipe, and it made it so yummy...I used ground beef instead of chicken, 1 cup ro'tel instead of salsa and green peppers, and i added one regular can of tomatoe sause. It was sooo good, and even tasted better re-reated the next day. ENJOY!!

lemondi

posted:10/20/2007

MMM so good. I made it just as recommended but used Velveeta 2% milk to lighten it up a bit. It was great and made plenty of leftovers for lunch the next day (it is just as good reheated.) An easy meal that everyone loved.

whynot24

posted:10/16/2007

We made this. It was very tasty. We did not add green peppers, and did not bake it and it turned out great! Will make it again.

mariajacob

posted:10/12/2007

as usual i changed this recipe a bit. i used the mac n cheese, chopped chicken breast, canned kidney beans, canned corn, stewed tomatoes w jalapenos and cumin, and black olives. cooked the mac seperate, and simmered everything eles together, then combined all ingredients. it was very yummy!!! my husband really liked it and he doesnt like pasta(cuz there was many other ingredients he was pleased!) the cold leftovers the next day were yummy too!!

a cook

posted:9/28/2007

I made this recipe for 12 dinner guests and they all loved it! After reading other comments I decided to double the recipe substituting 8 oz of shredded cheddar cheese instead of another 8 oz. of Velveeta cheese. I also added 1 can of diced tomatoes. I still baked it in a 9x13 dish, and it was full to the top! I will definitely make this recipe again.

Phunstermike

posted:9/19/2007

This was very good!!!! We used turkey instead of chicken for variation and used Rotini (spirals) to "grow it up" a bit. My dinner guests loved it!! I will defenitly be making this again soon!!

cpbrown75

posted:6/20/2007

My husband loved it and I thought it was pretty good. Too much of a canned chili taste for me. Next time I will use a bit less. Good though and easy as usual!