Spicy Chicken Mac And Cheese Skillet Recipes

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
• Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

Steps:

• Bring 6 cups (1.5 l) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
• Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add 4 tablespoons of butter, the milk, and cheese sauce mix and stir well until creamy. Remove the pot from the heat.
• Melt the remaining tablespoon of butter in a medium skillet over medium heat, then add the red onion, salt, cayenne, and shredded chicken. Sauté for 1-2 minutes, or until the onion is just starting to get tender and the chicken is heated through. Mix the chicken mixture into the mac and cheese.
• Transfer the mac and cheese to a serving bowl and drizzle the Kraft® Ranch Dressing and Cholula® Hot Sauce on top, then garnish with the sliced green onion. Serve warm.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Steps:

• In a large skillet, cook chicken in oil over medium-high heat until no longer pink. , Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender, stirring occasionally. , Stir in tomatoes and the contents of the reserved cheese packet. Cook and stir for 3-4 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
• In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
• Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Steps:

• Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
• Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
• Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.

Steps:

• Spray large skillet with cooking spray and saute chicken on medium-high heat for about 5 minute or until cooked through.
• Drain liquid from tomatoes into a 2 cup liquid measuring cup and add enough hot water to measure 1-3/4 cups.
• Add macaroni, tomatoes and the tomato liquid mixture to the pan and mix well.
• Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender.
• Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended.
• Sprinkle with shredded cheese on top and cover.
• Let stand 1 to 2 minute or until cheese is melted.
• TIP: Reduced fat items can be used but I don't recommend nonfat.

Steps:

• Prepare Dinners in large saucepan as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and half the onions; cook 5 to 8 min. or until chicken is done, stirring frequently.
• Heat oven to 350ºF. Spoon Dinners into 13x9-inch baking dish sprayed with cooking spray. Top with chicken mixture. Blend tomatoes and jalapeño pepper in blender until smooth; spread over chicken mixture. Top with cheddar; cover.
• Bake 30 min. or until casserole is heated through, uncovering after 25 min. Top with cilantro and remaining onions.