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Velveeta Rotel Chicken Pasta Casserole

Ingredients:

3 boneless Skinless Chicken Breasts
1 can Rotel Tomatoes with or without & Green Chilies (do not completely drain).
1 can Cream of Mushroom Soup
1 lb Box of Velveeta Chopped
1/3 cup of Milk
¾ box of Spaghetti or Penne Pasta
¾  stick of Real Butter
1 cup of Cooked Peas
1 medium Red Bell Pepper Finely Chopped
1 chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).
1 medium onion chopped

Directions:

  1. Cook spaghetti or penne pasta according to directions on the box.
  2. Melt butter, sauté bell pepper, jalapeno pepper, and onion
  3. Add Velveeta, Rotel, soup, milk, and peas to sautéed bell pepper, jalapeno (optional) and onion mixture.
  4. Mix thoroughly over medium heat.
  5. Add pasta and mix together.
  6. Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.
  7. Pour chicken spaghetti into the casserole dish and bake at 350 for 30 minutes.
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