Easy Cheesy Chicken & Pasta Veggie Skillet |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I modified it to suit our taste and was very pleased with the result. This is a kid pleasing recipe and is super easy for a quick weeknight meal. Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 (10 3/4 ounce) can condensed cream of chicken soup |
2 cups uncooked shell macaroni |
1/2 lb velveeta cheese, cubed |
2 cups frozen corn or 2 cups frozen peas, thawed & drained |
1 (4 ounce) can mushrooms, drained |
1/4 teaspoon ground cumin |
Directions:
1. Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
2. Add soup and 2 cups of water.
3. Bring to a boil.
4. Stir in 2 cups of shells macaroni.
5. Reduce heat to medium-low;cover with tight-fitting lid.
6. Simmer 12 minutes or until macaroni shells are tender.
7. Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
8. Let stand 5 minutes before serving.
9. Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!
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