Our next delicious recipe from “What’s Cooking Accountable” comes from Debbie VanCleave, Data Support Administrator from our MSP, Workforce Transformation & Consulting.
- 8-10 Pieces of Chicken Breasts, boneless
- 2 lbs Velvetta (or less) cubed
- 1 Large can of Mushrooms
- 1 Can of Rotel Tomatoes
- 1 lb Linguini Noodles
- 1 Onion, chopped
- 1 Can of Chicken Broth
- 1 Can of Cream of Mushroom Soup
Cook chicken as directed. Cut cooked chicken into cubes.
Cook noodles until tender.
Saute onions in chicken broth, for approximately 10 minutes.
Add Rotel tomatoes and mushrooms, saute another 10 minutes.
Mix in Cream of Mushroom soup until smooth.
Drain noodles well and mix all ingredients into a baking dish.
Bake at 350 degrees for 30 minutes.