Ingredients

The following ingredients have 4 Servings
  • 3 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 1/4 cup butter, melted
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 package (16 oz) penne pasta
  • 4 cups shredded pepper Jack cheese (16 oz)
  • 8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
  • 1 medium poblano chile, chopped
  • 3 cups shredded deli rotisserie chicken
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 2 tablespoons butter
  • 2/3 cup Progresso™ plain panko crispy bread crumbs

Instruction

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.
  • When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.
  • Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.