1. Boil chicken breast, reserve broth water. Cool and cut up. In reserved broth, cook pasta, reserve 3/4 of broth water for later. Drain. Saute pepper, onion, and mushrooms in butter. When tender, add velveta until melted. Add rotel tomatoes, chicken and worcestershire sauce. Stir until mixed. 2. In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup of broth. 3. Bake at 350 for 45 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
