This Chicken with Rice and Velveeta Cheese Dip is a two-ingredient 5 minute to make is amazing. It has a wonderful well-rounded taste of cheese, very mild spice, and depth of flavor. It is better than any chip dip you can buy pre-made off of the shelves at the stores as well.
I’ve been making it since I was a little girl and I’m not over-exaggerating when I say everyone I know who has tried it loves it.
It is very simple and quick to make.
Ingredients:
1 can Campbell’s Chicken with Rice soup
16 oz of Velveeta cheese (I only used 1/2 of the Velveeta that is pictured)
Directions:
Put Campbell’s soup (yes the whole thing, do not drain it first) in a microwaveable bowl. Cut the cheese into cubes so it melts faster. Microwave on high heat for 2 minutes, stir. Microwave for two more minutes, stir.
Serve immediately with your favorite tortilla chips. Keep warm. Once it cools you can rewarm in the microwave by heating it for another minute or two and stir. Refrigerate leftovers.
Prep Time: 1 Minute
Cook Time: 4 Minutes
Ready In: 5 Minutes
Serves 6 people
I hope you and those you make it to enjoy it as much as we do!
- 1 can Campbell's Chicken with Rice soup
- 16 oz of Velveeta cheese (I only used ½ of the Velveeta that is pictured)
- Put Campbell’s soup (yes the whole thing, do not drain it first) in a microwaveable bowl. Cut the cheese into cubes so it melts faster. Microwave on high heat for 2 minutes, stir. Microwave for two more minutes, stir.
- Serve immediately with your favorite tortilla chips. Keep warm. Once it cools you can rewarm in the microwave by heating it for another minute or two and stir. Refrigerate leftovers.
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