Prep Time: 5 mins Cook Time: 20 mins Servings: 6
1 (16-ounce) box penne pasta
2 (10.5-ounce) cans cream of mushroom soup
1 (10-ounce) can RO*TEL Tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 (16-ounce) block Velveeta, cubed
3 to 4 cups shredded, cooked chicken (I use a rotisserie chicken)
Chicken broth (optional)
Cook pasta according to package instructions. Drain and set aside.
While pasta cooks, heat cream of mushroom soup, undrained RO*TEL, garlic powder and onion powder in a large pot or enameled Dutch oven over medium-low heat. Add Velveeta and stir frequently until melted. Be cautious as Velveeta can scorch easily. Adjust heat as necessary.
Add chicken and stir to combine. Add drained pasta and gently stir to combine. Add chicken broth to thin sauce if you find it too thick. Serve immediately.