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Soups/stews

Cheesy Chicken Chili

3.9 (7)
rate it now!
photo by:
kraft
Easy and delicious!!
posted by
SUSIE052
on 1/2/2008
time
prep:
10 min
total:
30 min
servings
total:
6 servings
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what you need

1-1/4
lb. boneless skinless chicken breasts, cut into chunks
2
cans (15 oz. each) chunky tomato sauce for chili
1
can (15 oz.) kidney beans, drained, rinsed
1/2
lb. (8 oz.) VELVEETA®, cut up

Make It

SPRAY 5-quart Dutch oven or large saucepan with cooking spray.

ADD chicken; cook and stir on medium-high heat 4 to 5 min. or until cooked through.

STIR in remaining ingredients. Reduce heat to medium; cook until heated through and VELVEETA is melted.

Kraft Kitchens Tips

Substitute
Prepare as directed, substituting 1 can (15 oz.) black beans, drained and rinsed, for kidney beans.
To Double
To make 2 meals out of 1, double recipe. Divide chili in half. Store unused portion for up to 3 days, covered, in refrigerator. To freeze, wrap securely and freeze for up to 4 months. To thaw, place container in refrigerator overnight or microwave on Defrost setting. When ready to use, warm chili in saucepan on low heat. Serve over hot cooked rice or pasta.
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for fresh chicken. Heat chicken breast cuts and remaining ingredients as directed.
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