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Spicy Chicken Mac

Spicy Chicken Mac

Source: Janet Green, Flamin’ Good Recipes 3rd Edition and A Little History of Appleby, Texas

1 (7 1/4 oz.) pkg. Kraft macaroni and cheese dinner
1 T. olive oil
1 lb. boneless, skinless chicken breast, cut into bite-size pieces
1 (14 1/2 oz.) can diced tomatoes and green chilies, drained
1 (14 1/2 oz.) can diced tomatoes, drained
1 (10 3/4 oz.) can cream of chicken soup
1/2 C. Kraft Mexican style shredded cheese

Prepare dinner as directed on package. Set aside. Heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 5 minutes or until lightly browned and cooked through. Reduce heat to medium. Stir in tomatoes and soup. Cook 5 minutes, stirring occasionally. Add dinner. Stir until well blended. Sprinkle with cheese. Cover. Cook 5 minutes or until cheese is melted. Makes 6 servings, about 1 1/3 cups each.

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