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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this off of the Duggar's show & tweaked it to suit my tastes. Ingredients:
16 ounces uncooked rotini pasta |
2 cups cooked chicken, diced |
1 cup low sodium chicken broth |
2 (10 1/2 ounce) cans rotel tomatoes & chilies, do not drain |
1 (10 1/2 ounce) can condensed cream of chicken soup |
1/2 lb velveeta cheese |
1 cup shredded sharp cheddar cheese |
1/2 teaspoon black pepper |
1/2 teaspoon onion powder |
1/4-1/2 teaspoon salt |
1/4-1/2 teaspoon garlic powder |
Directions:
1. Preheat the oven to 375°F Boil the pasta until al dente, drain then set aside. Blend the Rotel tomatoes in a food processor until slightly chunky.
2. Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.
3. Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.
4. Bake in the oven for 30 minutes. Serve hot.
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