upstate leftover chicken queso
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.
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yield
4 as main course, 10-15 as dip
prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
Ingredients For upstate leftover chicken queso
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3 lbcooked chicken breast (shredded)
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2 pkgfrank's red hot queso seasoning
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32 ozvelveeta (mexican)
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14 1/2 ozdiced tomatoes with green chiles (un-drained)
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1 cancream of chicken and mushroom soup
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0.5 cwhole milk
How To Make upstate leftover chicken queso
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1Cube and distribute Velveeta along bottom of oval slow cooker. -
2Distribute chicken over Velveeta.
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3In mixing bowl, combine milk, tomatoes and Queso seasoning.
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4Pour wet ingredients evenly over chicken.
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5Cover and cook on Low until cheese melts, 1-2 hours.
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6Stir to combine, cover and cook on Low another 1-2 hours, or until desired temperature is reached.
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7Serve as a dip (set slow cooker to Warm, remove lid), spoon into bowls, or serve over rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Upstate Leftover Chicken Queso:
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