2 cups grilled chicken breast (or 2 cans of chicken breast chunks)
2 cups medium shell pasta (cooked)
2 cups cheddar/jack shredded cheese
1 can cream of chicken soup
1 can Rotel
½ cup milk
1 can diced chilies (optional)
Preheat oven to 350. Mix all ingredients except cheese. Pour into a 9x13 pan, cover with cheese and bake at 350 for 20 minutes.
My oven was full of other things when I was making this so I decided to just do it as a stove top recipe. I halved the shredded cheese and used some velveeta to make it creamy. I opted not to use the diced chilies and I’m glad I did. This has some good kick to it with just the rotel. Mine was a bit soupy but it was really good. This is super easy to make via skillet or baking, I’m sure. Kid and husband friendly quick recipe for dinner.