Ingredients:
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.
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