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I used to work outside the home, so I was ALWAYS looking for quick and low hassle meals that still tasted great.
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This is just the thing!
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Set your oven to 375 degrees
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Fill a large pot with water and set it to boil.
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After the water is boiling put in the bag of noodles with a little bit of oil to make sure they dont stick too much.
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Dont forget to stir randomly to keep them from attaching themselves to the bottom of your pot.
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Now for the chicken you can do it the hard way and get 4 chicken breasts and cook them and then shred them, OR if you are short on time like I always am you go to your local grocery store and pick up a cooked rotisserie chicken on your way home from work.
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Then you just start shredding that sucker by hand!
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Set all the shredded chicken on a plate to the side.
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Check on your noodles and they should be a little more than al dente.
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Not TOTALLY soft, but DEFINITELY without a crunch.
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Like a said, a little more cooked than al dente.
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Grab the pot and pour out about half of the water then place back on a burner over low heat.
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Cut up your Velveeta Cheese into cubes and put in your pot with the noodles.
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Make sure to stir it in because you want that cheese to melt.
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Then pour in your 2 cans of cream of chicken soup and the can of Rotel into the noodle mixture as well as the 2 TB of Italian Seasoning and stir well.
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Then pour your shredded chicken into the noodle mixture and let simmer on low until all the cheese is melted.
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When the cheese is melted, pour the entire pot of yummy gloriousness into a 9x13 pan and sprinkle heavily with shredded cheese.
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Place the pan in the oven for about 15-20 minutes or until all the cheese is melted on top and the sauce mixture is bubbling slightly.
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Let cool for about 10 minutes so the sauce will thicken up a bit and then serve with some garlic bread and a nice glass of white wine.
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All I can say is YUM!
