Cheesy Chicken & Veggie Mac

• 1/2 lb boneless skinless chicken breast (cooked and shredded)
• 2 1/2 cups elbow macaroni, uncooked
• 1 (10 ounce) bag frozen vegetables
• 1 cup milk
• 16 ounces processed cheese, cubed (velveeta)
• 1/4 cup butter
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• salt, to taste
• pepper, to taste

1. In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
2. Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
3. Dish directly onto your plate and enjoy!
4. HOW I COOK MY CHICKEN:
5. Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
6. I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
7. Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
8. Take chicken out and let cool until you can handle it.
9. Shred or cube the chicken.
10. Add to the dish it was intended for!
11. NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.

chicken, elbow macaroni, frozen vegetables, milk, cheese, butter, cayenne pepper, garlic, salt, pepper

Taken from www.food.com/recipe/cheesy-chicken-veggie-mac-386365 (may not work)