Velveeta Chicken Florentine Recipes

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Steps:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
• Toss together the Cheddar, fontina and cornstarch in a bowl.
• Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
• Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
• Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.

Steps:

• Prepare stuffing according to box and set aside.
• Combine soup, cheese and milk in saucepan. Cook over low heat until cheese is melted, stirring constantly.
• Layer in 9x13 casserole dish chicken first then pour cheese over that and cover the top with the stuffing.
• Bake at 350° for 30 minutes.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until evenly browned on both sides. Remove from skillet.
• Add water, garlic powder and Italian seasoning to skillet; stir. Bring to boil; stir in Pasta. Top with chicken; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF) and pasta is tender. Remove chicken from skillet; cover to keep warm.
• Stir Cheese Sauce and spinach into ingredients in skillet; cook 3 to 4 min. or until heated through, stirring occasionally. Sprinkle with Parmesan.

Steps:

• Cook chicken breast until tender.
• Cut into bite size pieces.
• Prepare Stove Top according to directions on box.
• In a separate pan, mix soup, milk, and melted cheese.
• Mix ingredients together.
• Bake 20 minutes at 350 in a 9 x 13 inch greased pan.