Cheesy Pasta Casserole

I know it's been .f.o.r.e.v.e.r. since I posted on here. Matter of fact, it's been forever since I've posted on my regular blog. But, we're getting back into normal life, and I'm starting to cook more. And try new recipes, so hopefully I'll be posting here more often.

I saw this recipe posted by a friend a few weeks ago, and I knew it was one to try. As you know, I love fast {and yummy} food, and whenever I come across a recipe that fits the bill, I'm all about trying it.


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 blend, thawed, drained (I used the Birds Eye brand it worked great)
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!
BAKE 40 minutes. Let stand 5 min.; stir until sauce is well blended. 



To make this recipe even easier {which, of course, I did} use an already cooked rotisserie chicken from the grocery store.  


Fast & yummy! 


Enjoy!