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Cheesy Chicken Chili

photo by:kraft
Easy and delicious!!
posted by
on 1/2/2008
10 min
30 min
6 servings
Magazine Acquisition

what you need

lb.  boneless skinless chicken breasts, cut into chunks
cans  (15 oz. each) chunky tomato sauce for chili
can  (15 oz.) kidney beans, drained, rinsed
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

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.
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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