DCB Recipe #35: Spicy Chicken Mac

We love spicy and cheesy, so this one is a winner for sure!

Adapted for the Deep Covered Baker from this recipe.

Spicy Chicken Mac

1 (10 ounce) can tomatoes and green chilies, diced (Rotel)
1 1/3 cup water
2 large chicken breasts
Southwest seasoning of your choice
1 (12 ounce) package Velveeta shells and cheese
1/2 cup sour cream
1/2 cup cheddar cheese, shredded

Sprinkle seasoning liberally over chicken. Place in Deep Covered Baker, cover, and microwave for 8-10 minutes, until cooked through. Remove and chop chicken into bite sized pieces.

To the chicken already in the baker, add macaroni, tomatoes, and water. Mix well.

Cover and microwave 10 to 12 minutes or until macaroni is tender.

Remove and stir in cheese sauce from Velveeta box and sour cream until well blended. Top with shredded cheese, additional sour cream and salsa, if desired.

1 comment:

Janette Johanson said...

this might come as a shock, but I think I have actually made a version of this before! It really looks good!! I can't remember why I quit making it but will add this back into the mix! Great recipe!