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Categories:Viewed: 111 - Published at: 5 years ago
Ingredients
- 4 large boneless skinless chicken breasts, trimmed,cleaned that have been washed and patted dry with a paper towel
- 3 tablespoons country crock butter
- 12 teaspoon salt
- 3 tablespoons McCormick's Montreal Brand steak seasoning (do not substitute brands)
- 1 (7 1/4 ounce) packagevelveeta macaroni and cheese mix
- 1 cup finely shredded Velveeta cheese
- 1 cup california-blend frozen vegetables (cauliflower, broccoli and carrot mix)
- 12 teaspoon pepper
Method
- In a large skillent on medium-low heat, melt butter.
- Cut breast filets into 1" to 1 1/2 inch chunks.
- Place into skillet.
- Add salt and Montreal seasoning.
- Cook over medium-low heat until done, about 15 minute Place cooked chicken chunks on paper towel to drain.
- Set aside.
- Prepare mac and cheese according to box directions.
- When the cheese has melted, add the California blend vegetable mix.
- Gently stirring to coat vegetables with cheese.
- Place into a lightly sprayed baking dish 13" x 9" works well.
- Place cooked/seasoned chicken chunks onto the top of the mac and cheese/vegetable mix.
- Gently push the chunks into the mac and cheese.
- Lightly sprinkle a layer of the shredded cheese on top.
- Cover and bake for 20-25 minute at 350 degrees.
- Remove covering and bake an additional 15 minutes or until golden brown.
- Makes about 12 1 cup servings.
- Variation: Instead of mac and cheese, use 2 cups of cooked white rice (prepared in chicken broth instead of water) with 2 cups chunked Velveeta cheese.
- Place vegetables in rice/cheese mixture and stir to coat with cheese.
- Layer in bottom of baking dish and add fried chicken chunks to top layer.
- Sprinkle with shredded cheese.
- Cover and bake 20-25 minute Remove covering and bake additional 10 minute or until lightly browned.
