Ingredients
10
10 servings
- •cooking spray
- •1 (16 ounce) package penne pasta
- •4 tablespoons salted butter
- •1 large onion, chopped
- •1 green bell pepper - stemmed, seeded, and finely chopped
- •1 (8 ounce) package sliced fresh mushrooms
- •3 cloves garlic, minced
- •2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
- •1 (4 ounce) can mild chopped green chile peppers
- •4 cups cooked chicken, cut into bite-sized pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until their liquid is released, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes with juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutritional Facts
Per 10 servings
- Calories: 502
- Carbohydrate: 42g
- Fat: 24g
- Fiber: 3g
- Protein: 30g
- Sugar: 8g
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