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1
In a large size pot or Dutch oven, add 5 quarts of hot water and bring to a boil on high heat.
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2
Add salt and a dab of oil.
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3
Add pasta when water is at a rapid boil; turn down the heat a little, to prevent boiling over.
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4
Using tongs, stir the pasta to keep it from sticking together.
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5
Boil for about 8-10 minutes or until almost al dente.
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6
(Pasta will finish cooking in oven).
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7
Drain pasta in a large colander, return pasta to pan, toss pasta with 2-3 tablespoons olive oil, this keeps the pasta from sticking together.
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8
Cover to keep warm.
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9
In a large size skillet on medium heat, add 1/4 cup olive oil.
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10
Dice chicken into small thin cubes and season with salt and pepper (to taste) and 1 teaspoon garlic powder, coat chicken evenly with seasoning.
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11
Fry chicken pieces and add onions and bell peppers to skillet.
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12
Continue to cook for 8 to 10 minutes or until chicken is golden brown on all sides and vegetables are tender.
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13
Set aside.
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14
In a large size sauce pan, add Velveeta cheese and whisk in milk, add cream of chicken soup, chicken bouillon, Rotel tomatoes and then carefully fold in mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper.
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15
Gently stir until completely incorporated and cheese is melted.
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16
Grease or spray with a nonstick cooking spray, a 9x13x2 inch baking dish.
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17
Place the pasta on the bottom of the dish and pour the chicken/cheese mixture over the top of pasta, fold to mix well and evenly coat the pasta with the chicken/cheese mixture.
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18
Top with shredded cheese and sprinkle with dried parsley.
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19
Bake, covered with foil, at 350 until cheese is melted and pasta has cooked through.
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20
About 35-40 minutes.
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21
Makes: 6 servings.
