Rotel Chicken Casserole

Name: Rotel Chicken Casserole
Ingredients: 2 chicken breasts; 3/4 cup chicken broth, reserved; 1/2 bell pepper, chopped; 1 medium onion, chopped; 1 cup fresh mushrooms, sliced; 1/2 cup butter; 1 (8 ounce) package Velveeta cheese; 1 (14 ounce) can Rotel Tomatoes; 7 ounces angel hair pasta; 1 tablespoon Worcestershire sauce

10 ingredients

7 steps

Ingredients

2 chicken breasts
3/4 cup chicken broth, reserved
1/2 bell pepper, chopped
1 medium onion, chopped
1 cup fresh mushrooms, sliced
1/2 cup butter
1 (8 ounce) package Velveeta cheese
1 (14 ounce) can Rotel Tomatoes
7 ounces angel hair pasta
1 tablespoon Worcestershire sauce

Directions

1

Boil chicken breasts, cool & cut up. Reserve 3/4 cup chicken broth for use later.
2

Boil pasta in remaining chicken broth until done.
3

Saute pepper, onion and mushrooms in butter until tender.
4

Add velveta until melted.
5

Add rotel tomatoes, worcestershire sauce and chicken.
6

In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup chicken broth.
7

Bake at 350 for 45 minutes.