Monday, December 1, 2008

Cheesy Pasta Casserole

Mmm, we're having Cheesy Pasta Casserole tonight! I got it from the Kraft Food and Family magazine that I subscribe to, free of charge of course!

The directions call for putting everything in the dish together and baking it, but I don't seem to have much success doing that. I'll cook everything on the stove top. When it's almost done I'll mix together with cheese in a baking dish and pop it in the oven for a few minutes.

Cheesy Pasta Casserole

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 cups cooked rotini pasta
1 pkg. (1 lb.) frozen Italian-style vegetable combination, thawed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

HEAT oven to 400ºF. Combine ingredients in 13x9-inch baking dish; cover with foil.
BAKE 40 min. Let stand 5 min.; stir.

1 comment:

Laura said...

This sounds pretty good, I think I've seen this recipe somewhere and have wanted to try it. Hope it turned out good!