Ingredients
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16 ounces uncooked rotini pasta
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2 cups cooked chicken, diced
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1 cup low sodium chicken broth
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2 (10 1/2 ounce) cans Rotel tomatoes & chilies, do not drain
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1/2 lb Velveeta cheese
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1 cup shredded sharp cheddar cheese
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1/2 teaspoon black pepper
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1/2 teaspoon onion powder
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1/4-1/2 teaspoon salt
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1/4-1/2 teaspoon garlic powder
Instructions
- 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.
- Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.
- Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.
- Bake in the oven for 30 minutes. Serve hot.