Baked Chicken Pasta

I got this off of the Duggar's show & tweaked it to suit my tastes.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 16  ounces  uncooked rotini pasta
• 2  cups  cooked chicken, diced
• 1  cup low sodium chicken broth
• 2 (10 1/2ounce) cans Rotel tomatoes & chilies, do not drain
• 1 (10 1/2ounce) can  condensed cream of chicken soup
• 1⁄2 lb Velveeta cheese
• 1  cup  shredded sharp cheddar cheese
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon onion powder
• 1⁄4-1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon garlic powder

Directions

1. Preheat the oven to 375°F Boil the pasta until al dente, drain then set aside. Blend the Rotel tomatoes in a food processor until slightly chunky.
2. Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.
3. Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.
4. Bake in the oven for 30 minutes. Serve hot.