Spicy Chicken Mac-n-Cheese
Frozen chicken corn taquitos, Cream of mushroom, Diced tomatoes, Green chiles, Sour cream, and Shredded "mexican blend" cheese
Small corn or flour tortillas, Cream of chicken, Chopped green chilies, Sour cream (I use light), Cubed Velveeta (I use 2 % kind), Shredded cheese (cheddar or...
This is a "family approved" staple for all seasons.
Comfort food with a kick!
- 4-6 chicken breasts
- 1 Pound Kraft Velveeta Queso Blanco
- 10 oz Can Rotel
- 1/2 Cup chicken broth
- 10 oz Can Cream Of Mushroom Soup
- 10 oz Can Cream Of Celery Soup
- 1/2 Teaspoon table salt
- 1/2 Teaspoon black pepper
- 1 box of Dreamfields low carb ELBOW noodles
- 1/2 Cup Bread crumbs
Spray slow cooker with non-stick cooking spray.
Put chicken in the bottom of your slow cooker and mix everything else together, except the noodles and bread crumbs, and pour on top of the chicken.
Cook on HIGH 4 hours or LOW for 6.
Cook your noodles according to package instructions. Add cooked noodles to your crock and mix together for the last 10 minutes of cooking.
Stir again just before serving.
My husband likes a crunchy layer on top, so I transfer the food to a 9x13 and sprinkle a 1/2 cup of bread crumbs on top and set under the broiler til it's got a crispy layer on top. I'm too chicken to set my crock insert under the broiler. I'm afraid it might crack! ENJOY!
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