Chicken Rotel
3 chicken breasts
1 (12 ounce) package rotini pasta
1 can Rotel tomatoes and chilies
1 pound block Velveeta
1 can sliced black olives, drained (optional-my kids and hubby HATE olives!)
1 small jar sliced mushrooms
1 can cream of chicken soup
Cook chicken breasts in seasoned water or chicken broth until cooked through and tender. Cool and shred. Set aside. Cook rotini according to package directions and drain. Melt Velveeta over low to medium heat. Add black olives, mushrooms, and cream of chicken soup. Mix well. Fold in chicken and pasta. Serve hot.
Makes 6 to 8 servings
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