Total Time
50mins
Prep 20 mins
Cook 30 mins

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

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

Directions

  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.

Reviews

(1)
Most Helpful

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!

vanillathekatt August 08, 2008

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