upstate leftover chicken queso

Name: Upstate Leftover Chicken Queso
Prep time: 20 min
Cook time: 4 h
Yield: 4
Cuisine: Southwestern
Ingredients: 3 pound(s) cooked chicken breast (shredded); 2 package(s) frank's red hot queso seasoning; 32 ounce(s) velveeta (mexican); 14 1/2 ounce(s) diced tomatoes with green chiles (un-drained); 1 can(s) cream of chicken and mushroom soup; 0.5 cup(s) whole milk

19 Pinches 7 Photos

Brad Webb

Phoenix, AZ

Updated on Oct 27, 2018

A simple way to put leftover or pre-cooked chicken (Costco's rotisserie meat works great) or turkey to work. That signature Frank’s heat and flavor adds a “wing” note to this versatile dish. Great as either a main over rice or egg noodles, or as a dip -- or a fancy nacho topping! Great, warm way to feed the football crowd on a Sunday, as well.

Rate

prep time 20 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 4 as main course, 10-15 as dip

Ingredients

3 pounds cooked chicken breast (shredded)
2 packages frank's red hot queso seasoning
32 ounces velveeta (mexican)
14 1/2 ounces diced tomatoes with green chiles (un-drained)
1 can cream of chicken and mushroom soup
0.5 cup whole milk

How To Make upstate leftover chicken queso

Step 1

Cube and distribute Velveeta along bottom of oval slow cooker.

Step 2

Distribute chicken over Velveeta.
Step 3

In mixing bowl, combine milk, tomatoes and Queso seasoning.
Step 4

Pour wet ingredients evenly over chicken.
Step 5

Cover and cook on Low until cheese melts, 1-2 hours.
Step 6

Stir to combine, cover and cook on Low another 1-2 hours, or until desired temperature is reached.
Step 7

Serve as a dip (set slow cooker to Warm, remove lid), spoon into bowls, or serve over rice.
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