INGREDIENTS:
1 lb. boneless, skinless chicken breasts
1 lb. Angel hair pasta
1 can Cambell's Condensed Cream of Chicken Soup
1 lb. Mexican or regular Velveeta Cheese
1 can Rotel tomatoes (tomatoes with green chiles)
PREPARATION:
Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when completely done. Boil noodles in remaining broth, drain after done. Cut chicken into small, bite-sized pieces. Cut cheese into small chunks and combine in your crock pot: chicken, noodles, cheese, soups, and Rotel. Cook on medium heat until cheese is all melted.
1 lb. boneless, skinless chicken breasts
1 lb. Angel hair pasta
1 can Cambell's Condensed Cream of Chicken Soup
1 lb. Mexican or regular Velveeta Cheese
1 can Rotel tomatoes (tomatoes with green chiles)
PREPARATION:
Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when completely done. Boil noodles in remaining broth, drain after done. Cut chicken into small, bite-sized pieces. Cut cheese into small chunks and combine in your crock pot: chicken, noodles, cheese, soups, and Rotel. Cook on medium heat until cheese is all melted.
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