PASTA CHICKEN CASSEROLE
4-6 boneless chicken breasts
1 (8-ounce) package angel hair pasta
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) package Mexican shredded cheese blend
Cook chicken in boiling water to cover until tender, about 30 minutes. Remove chicken, reserving broth. Cool and chop chicken; set aside. To reserved broth, add enough water to cook pasta according to package directions. Drain and set aside. In a large bowl, combine soups and diced tomatoes with green chilies. Stir in chicken and pasta, blending well. Place into a greased 9- x 13-inch baking dish. Sprinkle cheese over top. Bake at 350 degrees for 10-15 minutes, or until cheese melts and casserole is heated through. Makes 4-6 servings.