Makes me wish I ate chicken!

YUMMY!!

Chicken Pasta Casserole Recipe Ingredients:

1 – Rotisserie Chicken (de-boned & chopped) or you can you can use boneless skinless chicken breasts, but the skin will be extra flavorful!
1 – Can Rotel Tomatoes & Green Chilies (do not completely drain). Or, if you do not like things with a little “kick” you can substitute regular diced tomatoes.
1 – Can Cream of Mushroom Soup
1 – Lb Box of Velveeta Chopped
1/3 – Cup of Whole Milk
¾ – Box of Spaghetti or Penne Pasta (I used the whole wheat Penne pasta when I made it last and it was great)
¾ ~ Stick of Real Butter
1 – Medium Red Bell Pepper Finely Chopped
1 – Chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).
1 – Medium onion chopped

Directions:
1.Cook spaghetti or penne pasta according to directions on box.
2.Melt butter, sauté Bell Pepper, jalapeno pepper and onion
3.Add Velveeta and Rotel, Soup and Milk, to sautéed bell pepper, japaleno (optional) and onion mixture. Mix thoroughly over medium heat.
4.Add pasta and mix together.
5.Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.
6.Pour chicken spaghetti into casserole dish and bake at 350 for 30 minutes

* Note: for extra kick, you can also a small dash of Zatarain’s Liquid Crab Boil. Be careful as it does add kick. Love that stuff!