Baked Chicken Pasta
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“I got this off of the Duggar's show & tweaked it to suit my tastes.”
Baked Chicken Pasta
1 recipe photo
READY IN:1hr |
SERVES:6 |
UNITS:Metric |
|
Ingredients Nutrition
- 453.59 g uncooked rotini pasta
- 473.18 ml cooked chicken, diced
- 236.59 ml low sodium chicken broth
- 2 (595.33 g) can Rotel tomatoes & chilies, do not drain
- 297.66 g can condensed cream of chicken soup
- 226.79 g Velveeta cheese
- 236.59 ml shredded sharp cheddar cheese
- 2.46 ml black pepper
- 2.46 ml onion powder
- 1.23-2.46 ml salt
- 1.23-2.46 ml garlic powder
Directions
- 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.
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Baked Chicken Pasta