Chicken Rotel

so i wanted to post this recipe. its one of our very faves! we eat it all the time. i got the recipe out of a southern living recipe book, but i changed it up a little bit. it's been a hit, and i've given out the recipe to a lot of friends, and they all loved it too! it's easy, quick and super yummy!!

ingredients:
1 can cream of mushroom soup
1 stick of butter
1 can rotel
1 16 oz box rotini noodles (you can use the regular or garden variety)
1 32 oz block of velveeta
3-4 boneless skinless chicken breast cooked and shredded OR 2 cans chicken breast, drained.


Directions:
* preheat to 350
* boil the noodles according to package and drain.
* if you are using boneless skinless chicken breast, cook them first. allow them to cool and then shred them. i just use 2 cans of chicken breast. they work just as well, taste the same and it cuts the prep time in half!
* in a 9 x 13 pan, add rotel, soup, butter (i cut it into chunks), velveeta (cut into chunks). add chicken. once noodles are cooked, pour on top of everything else. stir to combine everything well. the pan will seem overflowing, but once it starts cooking down, it all fits in fine!
* cook for 30 minutes. this just allows the cheese and butter to melt into everything else! after 15 minutes, take out of the oven and stir well. then allow it to cook for 15 more minutes!


if you love chicken, rotel and cheese this recipe will be a big hit!! let me know if you try it. i would love some new recipes for you too!!