This is a classic Velvetta recipe I got years ago from one of those little cookbook magazines you always find in the checkout line at the grocery store. Excellent for feeding a crowd. I like to sometimes use broccoli florets instead of chopped broccoli. Don't be afraid to add extra chicken broth or some water if you think there isn't enough liquid.
4 boneless, skinless chicken breast halves, cut into chunks
1 can chicken broth
3/4 lb. Velveeta, cut up
2 cups elbow macaroni, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed
Cook and stir chicken in large skillet 2 minutes or until no longer pink. Stir in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover with tight fitting lid. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta and broccoli, stir until Velveeta is melted.
Note: I like to use my chicken fryer in place of the large skillet. It holds everything much better and has a tight fitting lid. An electric skillet would probably work, too.
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