Velveeta Chicken Food

VELVEETA® EASY CHICKEN PRIMAVERA

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 4 min. or until chicken is no longer pink.
• Stir in water. Bring to boil. Add pasta; cook 8 min. or until tender.
• Add broccoli, VELVEETA and seasonings; stir. Cook 5 min. or until VELVEETA is completely melted, stirring frequently. Stir in tomatoes.

VELVEETA® CHEESY CHICKEN ROTINI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
• Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
• Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.

CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 325 degrees fahrenheit.
• Spray a 9x13 inch baking dish with non-stick spray.
• Butterfly and flatten 4 chicken breasts to a uniform thickness.
• Drizzle vegetable oil over both sides of chicken.
• Sprinkle salt and pepper on both sides of chicken.
• Dredge chicken in flour and coat both sides then add chicken to casserole dish.
• Bake at 325 degrees fahrenheit for 30 minutes.
• Meanwhile, in a large bowl, whisk milk and cream of mushroom soup. Add cheese and whisk to combine all.
• Turn chicken and pour cheese mixture over chicken. Return to oven and bake another 15 to 20 minutes.
• Remove from oven and allow to cool 5 to 10 minutes before serving.

CROCK POT VELVEETA CHEESE DIP

Steps:

• Pre-cook chicken and either shred or cube.
• In the bottom of a crock pot, add cut up Velveeta cheese, can of Rotel tomatoes, cooked chicken, sour cream and taco seasoning and mix well.
• Cover and heat on high for 45 minutes to 2 hours, mixing about every 20 minutes to avoid hot spots in the cheese.
• About 15 minutes prior to serving, add can of drained and rinsed black beans and mix.
• Continue cooking for 15 minutes to warm the beans.
• Sprinkle nacho cheese with chopped green onions and serve warm with tortilla chips and any additional toppings.

VELVEETA CHICKEN

Steps:

• Prepare stuffing according to box and set aside.
• Combine soup, cheese and milk in saucepan. Cook over low heat until cheese is melted, stirring constantly.
• Layer in 9x13 casserole dish chicken first then pour cheese over that and cover the top with the stuffing.
• Bake at 350° for 30 minutes.

VELVEETA CHEESY BROCCOLI AND CHICKEN CASSEROLE WITH RICE

Steps:

• Preheat your oven to 400 degrees.
• In a saucepan over medium heat, saute onions, mushrooms and garlic in olive oil and cook about five minutes.
• Add the chicken broth, cayenne pepper and salt and pepper and stir.
• Remove from heat and mix in rice, broccoli and chicken, and half of the cubed 2% Milk Velveeta.
• Pour into a 9x13 inch baking dish and top with remaining 2% Milk Velveeta.
• Bake at 400 degrees for 20 minutes.

VELVEETA ENCHILADAS

Steps:

• 1. Chop onion as coarsely or finely as you like and set aside.
• 2. Cut Velveeta into cubes and set aside.
• 3. Dump the shredded cheese onto a plate and set aside.
• 4. In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
• 5. In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
• 6. Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
• 7. Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
• 8. Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
• 9. Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
• 10. Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.