Spicy Chicken Mac
This recipe transforms a classic mac and cheese into a hearty, spicy main course. It combines boxed macaroni with sautéed boneless chicken, cream of chicken soup, Ro*Tel, diced tomatoes, and Mexican-style cheese, creating a flavorful and satisfying dish perfect for a family meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For cooking chicken
- 1 Whisk For stirring sauces
- 1 Cutting Board
- 1 Chef's knife For preparing chicken
Ingredients
Main
- 1 box Kraft Mac & Cheese Dinner
- 1 lb. boneless skinless chicken breast
- 1 Tbsp. olive oil
- 1 can Campbell's condensed Cream of Chicken Soup
- 1 can Ro*Tel tomatoes mild, undrained
- 1 can diced tomatoes drained
- 8 oz. Mexican style cheese shredded
Instructions
- Cook Kraft Mac & Cheese Dinner according to package directions; set aside, reserving the cheese powder packet.
- While pasta cooks, dice the boneless, skinless chicken breast into 1/2-inch pieces.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink and thoroughly cooked through.
- In a separate saucepan or the skillet with the chicken (if large enough), combine the cream of chicken soup, undrained Ro*Tel tomatoes, and drained diced tomatoes. Heat gently, stirring occasionally, until warmed through.
- Add the reserved cheese powder packet from the mac & cheese dinner to the soup mixture and stir until fully incorporated.
- Combine the cooked macaroni and cheese, cooked chicken, and the warm soup and tomato mixture in a large pot or oven-safe dish.
- Stir well to ensure all ingredients are evenly distributed and coated in the sauce.
- Sprinkle the shredded Mexican-style cheese over the top of the mixture.
- Heat gently on the stovetop over low heat or bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy this spicy and cheesy chicken mac.
Notes
1. For enhanced flavor and tenderness, consider marinating the chicken breast for at least 30 minutes in a touch of olive oil, lime juice, and a pinch of chili powder before cooking. Ensure chicken is cooked through but not overcooked to retain moisture.2. When combining the soup and tomatoes, gently warm them before adding to the macaroni to prevent curdling and ensure a smooth, creamy sauce. A dash of hot sauce or smoked paprika can elevate the "spicy" element beyond just the Ro*Tel.3. For the cheese, use freshly shredded Mexican-style cheese rather than pre-shredded, as it melts more smoothly without anti-caking agents, resulting in a creamier texture. A combination of Monterey Jack and cheddar works well.