Easy Cheesy Chicken & Pasta Veggie Skillet

This is from the Kraft Foods website. 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!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken breast, cubed
• 1 (10 3/4ounce) 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!