Ingredients

• 16 ounces uncooked rotini pasta
• 2 cups cooked chicken, diced
• 1 cup low sodium chicken broth
• 2 (10 1/2 ounce) cans Rotel tomatoes & chilies, do not drain
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1/2 lb Velveeta cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon salt
• 1/4-1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 375°F Boil the pasta until al dente, drain then set aside. Blend the Rotel tomatoes in a food processor until slightly chunky.

2. Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.

3. Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.

4. Bake in the oven for 30 minutes. Serve hot.