Spicy Chicken Mac

1 (10 ounce) can tomatoes and green chilies, diced (Rotel)

1 1/3 cup water

2 (6oz) packages of cooked southwest chicken strips (Oscar Mayer)

1 (12 ounce) package Velveeta macaroni shells and cheese (2%)

1/2 cup sour cream

1/2 cup cheddar cheese, shredded


Chop chicken into bite sized pieces.  In a large skillet, add macaroni, chicken, tomatoes water.  Mix well.

Bring to boil and reduce heat to medium-low. Cover and simmer 9 to 10 minute or until macaroni is tender.

Remove from heat and stir in cheese sauce from mac and cheese package and sour cream until well blended.  Top with shredded cheese, additional sour cream and salsa, if desired.