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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Old family recipe. I love this pasta dish. You can skip the baking if you're in a hurry, and it's still delicious. Ingredients:
12 ounces velveeta cheese |
1 (10 ounce) can rotel |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (12 ounce) bag egg noodles |
4 large chicken breasts (boneless or on the bone, 2 dark pieces) |
salt |
pepper |
Directions:
1. Preheat oven at 350.
2. Boil chicken in water with salt & pepper.
3. Remove chicken and chop or tear into pieces.
4. Boil egg noodles in chicken water.
5. Combine Rotel, soups & Velveeta in a seperate pot. Melt over low/med heat. Stir frequently.
6. Drain noodles.
7. Combine chicken, noodles, and cheese mixture.
8. Pour into baking dish.
9. Bake for 30 minute.
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