Velveeta cheese is a brand name processed cheese spread made in the United States. The cheese is sold in a solid brick that can be cubed and melted into recipes. Combining Velveeta in a casserole with creamed soups adds to the texture while creating a more complex taste. Shredded chicken, pasta and vegetables make this a complete meal in a pan. Serve with crusty garlic bread and a green side salad.
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Heat 2 tbsp. olive oil in a skillet. Add 1 chopped onion and cook for 3 minutes. Add 1/2 cup chopped green pepper and 1/4 cup mushrooms and cook until tender, about 5 minutes. Pour in 1 can of chicken broth, 1 1/2 pounds of cubed cooked chicken, 1 can each of cream of chicken and cream of mushroom soup and 1 can diced tomatoes. Simmer for 15 minutes.
2. Spread 1 pound of cooked penne pasta out on the bottom of a baking pan. Top with the cooked chicken sauce mixture. Sprinkle with 1 teaspoon each of dried parsley and cumin. Top with 1/2 pound chopped Velveeta.
3. Bake for 15 minutes. Remove from the oven and stir the contents. Add the other can of chicken broth if you need more moisture. Return to the oven for another 15 minutes. Serve with crusty garlic bread.
Tags: chicken broth, cooked chicken, crusty garlic, crusty garlic bread, garlic bread, Serve with
