Chicken Rotel

• 2 - 3 lb. chicken
• chopped garlic (your preference)
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 stick butter or margarine
• 1 can Rotel tomatoes
• 1 lb. Velveeta cheese, cubed
• 10 oz. pkg. frozen peas
• 1 large can mushrooms, drained
• 2 cans cream of mushroom soup
• 16 oz. pkg. pasta rotini, prepared

1. Boil chicken, remove from water and set aside.
2. Cook pasta in chicken broth.
3. Cut chicken into bite-sized pieces.
4. Saute garlic, celery, onion and bell pepper in butter until tender.
5. Add tomatoes, mushrooms, soup and cheese to sauteed vegetables and stir until cheese is melted.
6. Add chicken, pasta and peas.
7. Mix well and pour into a 13 x 9 casserole.
8. Bake 40 minutes at 350 degrees.

chicken, garlic, stalks celery, onion, bell pepper, butter, tomatoes, velveeta cheese, frozen peas, mushrooms, cream of mushroom soup, pasta rotini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70132 (may not work)