Total Time
35mins
Prep 15 mins
Cook 20 mins

This is super good. I used Adobo Seasoning from Penzeys to season the chicken and some leftover chili in my freezer. I also used Ronzoni Smart Taste mini penne in place of the elbows. Recipe comes from "Velveeta -- Crowd Pleasing Recipes".

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350°F Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 minute or until cooked through, stirring frequently.
  2. DRAIN macaroni. Add to chicken in skillet. Stir in chili, peppers, garlic, VELVEETA and salsa. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  3. BAKE 20 minute or until heated through. Stir before serving.
  4. Jazz It Up: For added heat, add 1 teaspoons hot pepper sauce to the chicken mixture before spooning into prepared baking dish.
Most Helpful

Great casserole. I usually cut recipes back for just 2 of us, but made the whole recipe for this. Glad I did. My grandson inhaled this and it was all gone in the first day! The only change that I made was to also use red and yellow peppers with the green since I had some on hand. Thanks for sharing, Chef Petunia. Made for Spring PAC 2013.

lazyme March 31, 2013