Spicy Chicken Chili Mac

Campbell's Spicy Chicken Chili Mac Recipe

Busy day?  Here's a tasty twist on one of our favorite skillet suppers...this version of chili mac is made with cooked chicken, and it's ready to serve in just 30 minutes.

At a glance


10 min.


35 min.



Servings: about 1 1/4 cups each

Cook: 25 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 can (14.5 ounces) whole canned peeled tomatoes, cut up
2 1/2 cups water
1 cup Pace® Picante Sauce
1 tablespoon chili powder
1/4 teaspoon garlic powder
3/4 cup uncooked elbow macaroni
2 cups cubed cooked chicken

How to Make It

  • 1

    Heat the tomatoes, water, picante sauce, chili powder and garlic in a 10-inch skillet over medium-high heat to a boil.  Stir the pasta in the skillet.  Reduce the heat to low.  Cover and cook for 15 minutes or until the pasta is tender, stirring often.

  • 2

    Stir the chicken in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Top with shredded Cheddar cheese and sour cream, if desired.

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  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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