Southwestern Chicken Mac & Cheese

Name: Southwestern Chicken Mac & Cheese
Cuisine: American
Ingredients: 2 cup On the Border brand Creamy Monterey Jack queso dip; 2 cup World Table brand Roasted tomato chipoltle roja dip; 1 1/2 lb macaroni pasta (weight is uncooked weight); 1/2 small onion, chopped; 1/2 small green bell pepper, chopped; 4 small chicken breasts, cooked and chopped; 3 tbsp olive oil or vegetable oil; 1 cup shredded cheese (I used montery jack & cheddar blend); 2 cup Velveeta crumbles

Alexis @HeatherAlexis

Euless, Texas

Just an experiment I tried and OMG!!! 😍

Alexis @HeatherAlexis

Euless, Texas

Just an experiment I tried and OMG!!! 😍

Saved

Ingredients

2 cupOn the Border brand Creamy Monterey Jack queso dip
2 cupWorld Table brand Roasted tomato chipoltle roja dip
1 1/2 lbmacaroni pasta (weight is uncooked weight)
1/2 smallonion, chopped
1/2 smallgreen bell pepper, chopped
4 smallchicken breasts, cooked and chopped
3 tbspolive oil or vegetable oil
1 cupshredded cheese (I used montery jack & cheddar blend)
2 cupVelveeta crumbles

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Steps

1

Cook macaroni according to directions on box, add the oil to the water to prevent boiling over and clumping together. Add in the pepper and onion while cooking.
2

Preheat oven on the broil setting and drain the macaroni. Pour back into the pot, stir in dips, Velveeta crumbles, and chicken. Pour all into a 13"x9" casserole dish. Top with the shredded cheese.
3

Broil for about 4-5 minutes or until the shredded cheese is lightly golden brown and bubbly. Serve and enjoy!!!