Chicken Chile Pasta Casserole

1 pack boneless, skinless chicken breasts
1 chicken bouillion cube
1 box rotini noodles, or pasta of your choice
4 tablespoons butter
4 stalks celery, chopped
1 whole yellow onion, chopped
1 14.5 oz can fire roasted or regular diced tomatoes
1 14.5oz can stewed tomatoes
2 4.5oz cans diced green chilis
1 lb. processed cheese, cubed, I used velveeta
1 tablespoon hot sauce, optional
1 cup shredded cheese, cheddar or Mexican blend
    • Preheat oven to 350 degrees.
    • In a medium pot, add the bouillon cube and chicken. Cook until the chicken is no longer pink. Approx 30 minutes on med/high heat. 
    • Remove the chicken but reserve the water. Set chicken aside to cool, when cooled, shred or cube.
    • Bring the water back up to a boil, add the noodles and cook for 10 minutes. Drain and set aside.
    • In a large saute pan, melt the butter over med/high heat. Add the onion, pepper and celery, cook until tender. 
    • Next add the cheese, cook until almost melted, then add the chicken, green chilis and hot sauce (if you are using it)
    • Finally, add the pasta, mix well, pour into a 9x13 pan, top with shredded cheese and bake at 350 degrees for 30-50 minutes.
***Mine took close to 50 minutes because it sat out for a couple of hours before I baked it***
NOTE : You could use a store bought rotisseri chicken but make sure to cook your noodles with canned chicken broth or bouillon cubes.
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