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The ingredients needed to cook Southwestern Chicken Mac & Cheese:
- Get 2 cup On the Border brand Creamy Monterey Jack queso dip
- Provide 2 cup World Table brand Roasted tomato chipoltle roja dip
- You need 1 1/2 lb macaroni pasta (weight is uncooked weight)
- Use 1/2 small onion, chopped
- Provide 1/2 small green bell pepper, chopped
- Use 4 small chicken breasts, cooked and chopped
- Take 3 tbsp olive oil or vegetable oil
- Use 1 cup shredded cheese (I used montery jack & cheddar blend)
- Take 2 cup Velveeta crumbles
Instructions to make Southwestern Chicken Mac & Cheese:
- 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.
- 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.
- Broil for about 4-5 minutes or until the shredded cheese is lightly golden brown and bubbly. Serve and enjoy!!!
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