READY IN: 50mins
Recipe by Mrs. Carp

Old family recipe. I love this pasta dish. You can skip the baking if you're in a hurry, and it's still delicious.

Top Review by vanillathekatt

Wow! It's not very often that one comes across a recipe that calls not only for a can of cream of chicken soup, but a can of cream of mushroom as well! This recipe is very similar to my third cousin's sister-in-law's recipe which she called "3 cans plus Velveeta!" Thanks for sharing this pasta recipe, Mrs. Carp!

Ingredients Nutrition

  • 12 ounces Velveeta cheese
  • 1 (10 ounce) can rotel
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (12 ounce) bag egg noodles
  • 4 large chicken breasts (Boneless or on the bone, 2 Dark Pieces)
  • salt
  • pepper


  1. Preheat oven at 350.
  2. Boil chicken in water with salt & pepper.
  3. Remove chicken and chop or tear into pieces.
  4. Boil egg noodles in chicken water.
  5. Combine Rotel, soups & Velveeta in a seperate pot. Melt over low/med heat. Stir frequently.
  6. Drain noodles.
  7. Combine chicken, noodles, and cheese mixture.
  8. Pour into baking dish.
  9. Bake for 30 minute.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a