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Combine green peppers, onions, garlic, curry powder and butter in 1-1/2-qt. microwaveable casserole; cover. Microwave on HIGH 3 min. or until vegetables are crisp-tender. Add chicken; cover. Microwave 6 min. or until chicken is no longer pink, stirring after 3 min. Stir in tomatoes, lemon juice, thyme and black pepper. Microwave, covered, 2 min. or until chicken is done. Add VELVEETA. Microwave, covered, 1 min. or until VELVEETA is completely melted when stirred.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips for the cooked fresh chicken. Add to ingredients in skillet along with the VELVEETA.
When thawing frozen chicken, place in refrigerator, allowing about 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
* 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.
I made it minus the cheese! But it came out great! It was delish!mmmm. a little spicy, but we like it that way, and we also made it with hot curry powder and hot chipolte pepper, but thats the way we do this kind of dish! thanks for the post
My entire family loved this recipe! I used slightly more of the curry powder and slightly less of the cheese. It was fantastic!
Good but a bit too cheesy. I would add about half of the cheese called for next time.