macaroni chicken casserole

Name: Macaroni Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 package(s) elbow macaroni, cooked; 1 can(s) rotel original; 1 package(s) shredded cheddar; 1/2 package(s) velvetta; 1/2 package(s) shredded pepper jack cheese; 1 pound(s) boneless skinless chicken breast; 2 1/2 cup(s) milk

(1 RATING)

216 Pinches 4 Photos

Angela Elise

Paris, TX

Updated on Jul 10, 2012

The kids LOVE it. Adults LOVE it. Simple, easy and yummy.

Rate

prep time 10 Min

cook time 30 Min

method ---

yield 6-8 serving(s)

Ingredients

1 package elbow macaroni, cooked
1 can rotel original
1 package shredded cheddar
1/2 package velvetta
1/2 package shredded pepper jack cheese
1 pound boneless skinless chicken breast
2 1/2 cups milk

How To Make macaroni chicken casserole

Step 1

Preheat oven to 350. Boil your chicken with rotel, or bake. I empty can of rotel with juices. I season with Lawrys garlic salt and pepper. Once cooked, cut up into small strips.

Step 2

Cube velvetta and cover (until you can't see cheese cubes ) with milk in sauce pan on stove top. Low to Medium heat. add 1/2 pack of cheddar cheese. You do not want it to be too thick, add more milk if needed.
Step 3

Combine noodles, chicken, rotel and cheese in a casserole dish. Sprinkle with pepper jack, and remaining cheddar. Cover with foil and bake for 30 minutes.
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