Cheesy Chicken Pasta Casserole

• 1 Tbsp. butter
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 (2 lb.) chicken breast steamed in steamer bags until cooked through
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 cup chicken broth
• 1 can (10 oz.) diced petite tomatoes, undrained
• 1 lb. (16 oz.) VELVEETA, cut into 1-inch cubes, divided
• 12 no boil lasagna noodles

1. HEAT oven to 350F.
2. MELT butter in large skillet on medium heat.
3. Add peppers and onions; cook and stir 5 min.
4. or until crisp-tender.
5. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
6. SPREAD 2 cups chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 lasagna noodles.
7. REPEAT layers ending with chicken mixture.
8. Top with remaining VELVEETA; cover with aluminum foil.
9. Bake for 30 minutes or until heated through.
10. Then remove foil and bake uncovered for the last 8 minutes.

butter, green pepper, onion, chicken, condensed cream, condensed cream, chicken broth, petite tomatoes, velveeta, boil lasagna noodles

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-pasta-casserole-158866.aspx (may not work)