It’s snowing again in Memphis, TN. Which means people are hysterical driving on the roads – always a frustrating experience for me, since I grew up in upstate NY. As a result the grocery stores are also filled with people preparing for the apocalypse. Although I cannot avoid the roads (click for my reason), I can keep my distance from the food hoarders using my kitchen staples (and it saves money!).
This is one of my favorite quick weeknight dinners. And it varies every time I make it depending on the veggies and cheese that I have stocked. Sometimes I even add bacon, YUM! Definitely a great way to incorporate veggies if you have any picky eaters. It’s hard to hate any vegetable when it is covered in cheese!
1 pkg Velveeta Shells & Cheese Dinner
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded fontina cheese
1 lb boneless skinless chicken breasts, cut into bite-size pieces
- Cook shells according to package. Stir in Velveeta sauce, and two cheeses.
- Cook chicken in large skillet with olive oil on medium heat 5 min, or until done. Stir in frozen veggies and cook until heated through, 5 min. Remove from heat.
- Mix chicken and veggies into the shells and cheese. Serve immediately.
Source: The Spiffy Cookie original