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I don’t have a great name for this.  I’m sorry the name is lame. But the flavor is not.

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This is one of my go-to recipes because I usually have all of the ingredients in my pantry. We like it with a bit of kick to it so I use tomatoes with green chilies, but that is definitely optional.

You’re going to need cooked chicken for this, but how you cook your chicken is up to you. My favorite method for this is to boil a whole chicken that is cut in pieces.

But, to be quicker, I often use this recipe for perfect chicken breasts and just shred one or two up and add it to the pasta.

Cook one 16 oz. box of pasta until it is just done. Any shape pasta will work. My family’s favorite is shells on this one, too, because they tend to hold the cheesy goodness inside, but I use whatever I have on hand.   While the pasta is cooking, grease a 9×13 pan (or equivalent) and in it put one pound (1/2 of a Velveeta block) that you have cut into chunks.

Also, add one can of cream of chicken soup,

1 can of diced tomatoes (with chilies if your family can handle it),

1/2 to 1 tsp. of pepper (we love lots of pepper so I use a whole teaspoonful),

and 1/8 tsp. garlic powder.

When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.
I also love to sauté some mushrooms in butter and add them in.

Bake at 400 degrees for 20 minutes.

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Yummy Chicken Pasta Grocery List:

2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder

Sautéed mushrooms (optional)

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  1. Wow that looks good!

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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

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