“Old family recipe. I love this pasta dish. You can skip the baking if you're in a hurry, and it's still delicious.”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 pot of pasta
UNITS:
US

Ingredients Nutrition

  • 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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