1 can (13 3/4 oz.) chicken broth
2 cups elbow macaroni, uncooked
3/4 lb. (12 oz.) Velveeta Process Cheese Spread, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed
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| VELVEETA CHEESY CHICKEN & BROCCOLI MACARONI | |||||
| Yields 6 | |||||
| 4 boneless, skinless chicken breast halves cut into chunks (about 1 1/4 lb.) 1 can (13 3/4 oz.) chicken broth 2 cups elbow macaroni, uncooked 3/4 lb. (12 oz.) Velveeta Process Cheese Spread, cut up 1 pkg. (10 oz.) frozen chopped broccoli, thawed |
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| Cook and stir chicken in large skillet sprayed with no-stick cooking spray, 2 minutes or until no longer pink. Stir in broth. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover with tight-fitting lid. Simmer 8-10 minutes or until macaroni is tender. Add Velveeta and broccoli; stir until Velveeta is melted. | |||||