Chicken, VELVEETA and broccoli are together again—and with predictably delicious results! Bonus: It's a one-pot dish for easy cleanup.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
2 cups water
2 cups macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups frozen broccoli florets, thawed
1/4 tsp. garlic powder
1/4 tsp. black pepper
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Let's Make It
Cook and stir chicken in large skillet on medium heat 8 to 10 min. or until done.
Add soup and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until macaroni is tender.
Stir in remaining ingredients; cook until VELVEETA is melted and broccoli is heated through, stirring frequently. Let stand 5 min. before serving.
Substitute small pasta shells for the macaroni.
Make it Easy
To thaw frozen vegetables quickly, place in a strainer and run hot tap water over them for a few minutes until thawed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.