3 to 4cupsshredded, cooked chicken (I use a rotisserie chicken)
1(16-ounce) boxpenne pasta
1(10-ounce) canRo*Tel Tomatoes
2(10.5-ounce) canscream of mushroom soup
1(16-ounce) blockVelveeta Cheese, cut into cubes
chicken broth (optional)
Cook the pasta according to the package instructions, drain, and set aside.
While the pasta cooks, heat the cream of mushroom soup, undrained Ro*Tel, garlic powder, and onion powder in a large pot or enameled dutch oven over medium-low heat. Add the Velveeta and stir frequently until melted. Be cautious as the Velveeta can scorch easily - adjust the heat as necessary.
Add the chicken and stir to combine. Add the drained pasta and gently stir to combine. Add chicken broth to thin the sauce if you find it too thick. Serve immediately.
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