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6 servings, 1-1/2 cups each
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Prepare using 2% Milk VELVEETA.
Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast for the cooked fresh chicken chunks. Bring broth to boil in large skillet. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender. Add chicken, VELVEETA and broccoli; cook until chicken mixture is heated through and VELVEETA is melted, stirring frequently.
Substitute 1 pkg. (16 oz.) frozen vegetable blend or 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, for the frozen chopped broccoli; and 1 pkg. (8 oz.) any flavor KRAFT Cheddar CLASSIC MELTS for the cut-up VELVEETA.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Not all that
I've been making this recipe for years. It's always a hit and makes enough for a crowd. The only thing I do differently is stir in a little water (1/2 cup or so) with the chicken. One can of broth isn't quite enough to get the macaroni tender.
This is really good, but I make it even easier by using a box of Kraft Mac and Cheese and Rotisserie Chicken. It takes less time and I always need to find ways to save time.