Ingredients
- 12 oz rotini pasta
- 2 cups cooked chicken, diced or shredded
- 16 oz Velveeta cheese, cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 can milk (using the empty soup can)
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rotini pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, add the cooked chicken and warm it through.
- Stir in the cream of chicken soup and milk until smooth.
- Add the cubed Velveeta and stir until completely melted and creamy.
- If using Rotel, stir it in now.
- Add the cooked rotini pasta to the skillet and mix until fully coated in sauce.
- Let the mixture simmer for a few minutes, stirring occasionally, until heated through.
Notes
- Add cooked vegetables like broccoli, peas, or bell peppers for more color and nutrition.
- Mix in shredded cheddar for extra cheesiness.
- Add red pepper flakes or extra Rotel for more spice.
- Reheat with a splash of milk to keep the sauce creamy.
- Velveeta substitutes may affect the texture of the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
