3 1/2 cups low-sodium chicken broth
1 (16-ounce) package frozen mixed vegetables
1 (10.75-ounce) can cream of chicken soup, undiluted
2 cups chopped cooked chicken
1 (16-ounce) package pasteurized prepared cheese product, cubed
1 (20-ounce) package frozen macaroni and cheese
In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.
Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.
To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.
This is a recipe from the Mr. Food website. I have not made it yet but thought it would be worth a try since my grandchildren all love macaroni and cheese and chicken. Since it has chicken, I can assure you I won't be trying it!