Southwestern Chicken Mac & Cheese

• 2 cup On the Border brand Creamy Monterey Jack queso dip
• 2 cup World Table brand Roasted tomato chipoltle roja dip
• 1 1/2 lb macaroni pasta (weight is uncooked weight)
• 1/2 small onion, chopped
• 1/2 small green bell pepper, chopped
• 4 small chicken breasts, cooked and chopped
• 3 tbsp olive oil or vegetable oil
• 1 cup shredded cheese (I used montery jack & cheddar blend)
• 2 cup Velveeta crumbles

1. Cook macaroni according to directions on box, add the oil to the water to prevent boiling over and clumping together.
2. Add in the pepper and onion while cooking.
3. Preheat oven on the broil setting and drain the macaroni.
4. Pour back into the pot, stir in dips, Velveeta crumbles, and chicken.
5. Pour all into a 13"x9" casserole dish.
6. Top with the shredded cheese.
7. Broil for about 4-5 minutes or until the shredded cheese is lightly golden brown and bubbly.
8. Serve and enjoy!!
9. !

queso dip, world, macaroni pasta, onion, green bell pepper, chicken breasts, olive oil, shredded cheese, velveeta crumbles

Taken from cookpad.com/us/recipes/351577-southwestern-chicken-mac-cheese (may not work)