Make T
wo
Eat one - Freeze One
Zesty Peppy Chicken Casserole
Ingredients
1 lb Velveeta Cheese
5 to 6 chicken breasts
1 can Cream of Chicken soup
2 ½ c fusilli or shell pasta, cooked
1 c milk
salt and pepper to taste
1 can Rotel
shredded cheese, if desired
Preparation
•
Cook chicken in boiling salted water until no longer pink. Trim off all fat and cut chicken into
chunks. Season with salt, pepper, garlic, or any seasoning you prefer.
•
Cut cheese into cubes.
•
Combine cream of chicken soup, milk, Rotel and cubed cheese. Add pasta and chicken.
Mix well.
•
Coat the bottom and sides of two 9 X 13” baking dishes with cooking spray. Evenly divide
pasta/chicken mixture between dishes. Bake one casserole at 350 for 45 minutes to an hour;
stirring every 20 minutes. Remove from oven and sprinkle with shredded cheese, if desired. Let
stand 10 minutes for cheese to melt, and serve.
Tightly cover remaining casserole with foil or a lid and freeze for up to 3 months. To serve, thaw
in refrigerator the day before and bake as directed.
**Tip - Use less expensive store brands rather than brand names for extra savings!
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