This is my version of chicken spaghetti.... only without the spaghetti. I just do not like spaghetti noodles. Fettuccini, sure. Angel hair.... maybe. But not spaghetti. It's one of my weird quirks. So I decided to make a version of chicken spaghetti using an other type of pasta. I made a few other slight changes to the recipe and the family loved it.
1 whole chicken, boiled and the meat shredded (I used a rotisserie chicken)
1 box Mezze Penne pasta - or any shape you like
1/2 large block of Velveeta (I used the 2%), cubed
1 can reduced fat cream of mushroom
1 can reduced fat cream of chicken
1 can Rotel, drained - I used mild but you can use any variety
1 jar mushrooms, drained
1 sleeve Ritz crackers, crushed to fine crumbs
Preheat oven to 450. Spray a 9 x 13 casserole dish with non-stick spray. Boil pasta according to the directions on the box. I boiled mine a minute or two short because I can't stand mushy pasta and it will continue to cook a bit on the oven. While the pasta is cooking combine the Velveeta, soups, Rotel and mushrooms in a large microwave safe bowl. Microwave for 3 minutes at a time, stirring between, until the cheese is melted. Stir in the shredded chicken.
When the pasta is done drain and place in the casserole dish. Pour in the cheese and chicken mixture and stir well to combine. Top with cracker crumbs. Bake for 10-15 minutes, until the crust is golden.
Too bad I didn't have any frozen broccoli. It would have been great in this dish. Just thaw, pat dry and stit into the casserole dish before you put the crumbs on.