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Preheat oven to 350 degrees
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Prepare pasta according to package directions (I always add salt and olive oil to the pot when make pasta just a little trick I learned watching Rachel Ray.)
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Cube or shred the cooked chicken
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In large skillet over medium heat melt butter add chicken diced bell pepper, onion and garlic cook until there is not liquid left in the skillet
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Stir in soup, cubed Velveeta and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
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Once cheese melts stir in pasta and add to a lightly greased 9x13 casserole dish treated (I lined my with aluminum foil and then treated it with nonstick cooking spray. I hate scrubbing dishes!)
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Top with shredded cheese