(by Shirley McNevich)
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 TBSP olive oil
1lb. boneless/skinless chicken breasts cut into bite sized pieces
1 - 14.5oz. can diced tomatoes (drained)
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1/2 to 1 cup shredded cheddar cheese
Prepare the macaroni and cheese dinner according to box directions--set aside. Salt and pepper both sides of the chicken breasts, then cut them into bite sized pieces. In a skillet add olive oil and cut chicken pieces--cook/stir over medium heat until no longer pink inside. Keep heat at medium--add drained diced tomatoes and undilluted cream of chicken soup--cook/stir until mixture is hot. Once hot, add prepared macaroni and cheese to chicken mixture--stir until mixed. Reduce heat to low, sprinkle the cheese over the top and cover with a lid until cheese is melted.
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