Cheesy Chicken Chili

• 1-1/4 lb. boneless skinless chicken breasts, cut into chunks
• 2 cans (15 oz. each) chunky tomato sauce for chili
• 1 can (15 oz.) kidney beans, drained, rinsed
• 1/2 lb. (8 oz.) VELVEETA, cut up

1. Spray 5-quart Dutch oven or large saucepan with cooking spray.
2. Add chicken; cook and stir on medium-high heat 4 to 5 min.
3. or until cooked through.
4. Stir in remaining ingredients.
5. Reduce heat to medium; cook until heated through and VELVEETA is melted.

boneless skinless chicken breasts, tomato sauce, kidney beans, velveeta

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-chili-57268.aspx (may not work)