- 8
Ingredients
- 2 lbs chicken breast
- 1 chicken bouillon cube
- 6 cups water (enough to cover chicken)
- 1 lb pasta
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1/2 cup milk
- 1 10 oz can Rotel tomatoes
- 1 yellow onion (diced)*
- 1 green bell pepper (diced)*
- 2 - 3 ribs celery (diced)*
- Or 1 12 oz bag mirepoix
- 1 tsp minced garlic
- 1 lb Velveeta cheese
Preparation
Step 1
In a large stockpot add chicken and enough water to completely cover the chicken. Boil chicken until completely cooked. Remove chicken, reserve stock.
In large bowl mix together soups and milk until creamy. Stir in Rotel tomatoes. Salt and pepper to taste.
In deep skillet heat butter over medium heat. Add onions, bell pepper, celery, and garlic. Salt and pepper to taste. Saute until onion is clear. Stir in soup mixture. Reduce heat to low. Cut Velveeta into cubes and add gradually to soup mixture. Stirring often to prevent sticking and clumping.
Bring chicken stock and enough water to fill stockpot halfway to a boil. Add pasta and cook as directed. Drain.
Pour noodles back into the stock pot. Pour in soup mixture. Mix well. Dice chicken and add to stock pot. Mix well.