Chicken Rotel

Name: Chicken Rotel
Ingredients: 2 - 3 lb. chicken; chopped garlic (your preference); 2 stalks celery, chopped; 1 onion, chopped; 1 bell pepper, chopped; 1/2 stick butter or margarine; 1 can Rotel tomatoes; 1 lb. Velveeta cheese, cubed; 10 oz. pkg. frozen peas; 1 large can mushrooms, drained; 2 cans cream of mushroom soup; 16 oz. pkg. pasta rotini, prepared

12 ingredients

8 steps

Ingredients

2 - 3 lb. chicken
chopped garlic (your preference)
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, chopped
1/2 stick butter or margarine
1 can Rotel tomatoes
1 lb. Velveeta cheese, cubed
10 oz. pkg. frozen peas
1 large can mushrooms, drained
2 cans cream of mushroom soup
16 oz. pkg. pasta rotini, prepared

Directions

1

Boil chicken, remove from water and set aside.
2

Cook pasta in chicken broth.
3

Cut chicken into bite-sized pieces.
4

Saute garlic, celery, onion and bell pepper in butter until tender.
5

Add tomatoes, mushrooms, soup and cheese to sauteed vegetables and stir until cheese is melted.
6

Add chicken, pasta and peas.
7

Mix well and pour into a 13 x 9 casserole.
8

Bake 40 minutes at 350 degrees.