Southwestern Cheesy Chicken Skillet

Posted by ZetaLSU on Jan 03, 2008


  • 2 cups elbow macaroni, uncooked
  • ½ lb. (8oz.) VELVEETA Cheese, cut up
  • ½ cup Sour Cream  
  • 2 tbsp. chopped fresh parsley (optional)
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained


Cook chicken in large nonstick skillet on medium-high heat for 5-7 minutes or until cooked through, stirring occasionally.  Stir in 2 cups water.  Bring to a boil.  Stir in macaroni; cover.  Reduce heat to medium.  Simmer 15 minutes or until water is almost absorbed.  Add Velveeta and tomatoes.  Cook until Velveeta is melted, stirring frequently.  Remove from heat; stir in sour cream.  Sprinkle with parsley.