Mexican Chicken Casserole

• 1 fryer
• dash of black pepper
• 1 stalk chopped celery
• 1 small chopped onion
• 1 can Ro-Tel
• 1 (8 oz.) pkg. seashell noodles
• dash of garlic powder
• water
• 1 small chopped bell pepper
• 1 pat oleo
• 1 can cream of mushroom soup
• 1 lb. Velveeta cheese

1. Boil fryer, garlic powder and black pepper in water until chicken is cooked.
2. Bone and set aside.
3. Reserve broth.
4. In separate pan, saute celery, bell pepper and onion in oleo.
5. Set aside.
6. In reserved broth, combine Ro-Tel and cream of mushroom soup.
7. Bring to boil and add seashell noodles.
8. Cook until noodles are tender.
9. Add sauteed vegetables and boned chicken. Melt 1/2 pound Velveeta and add to noodle mixture.
10. Put into casserole dish and cover with remaining Velveeta.
11. Bake uncovered at 350u0b0 until cheese melts.
12. Yields 6 to 8 servings.

fryer, black pepper, celery, onion, rotel, seashell noodles, garlic, water, bell pepper, oleo, cream of mushroom soup, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972388 (may not work)