Chicken Tetrazzini Recipe
3 skinless chicken breasts 1 can family sized cream of mushroom soup
½ large block of Velveeta cheese 1 can Rotel
2 cups sliced mushrooms (adjust for taste more or less)
1 box bowtie pasta
Boil chicken and cut into cubes. Cook pasta. Melt Velveeta cheese, soup and rotel in saucepan or Crock Pot. Add chicken and pasta and mushrooms if desired. Heat through. If preparing stovetop keep an eye on the mix and stir occasionally over medium heat to avoid sticking/burning of cheese. If in Crock Pot can heat over several hours to be ready to serve whenever if schedules are less predictable.
Shared by Amy Johnson via Holly Page
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