Baked Chicken Pasta

• 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

1. Preheat the oven to 375u0b0F 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.

rotini pasta, chicken, chicken broth, tomatoes, condensed cream, velveeta cheese, cheddar cheese, black pepper, onion powder, salt, garlic

Taken from www.food.com/recipe/baked-chicken-pasta-417587 (may not work)