Chicken Rotel - cooking recipe

Ingredients

2 - 3 lb. chicken
chopped garlic (your preference)
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, chopped
1/2 stick butter or margarine
1 can Rotel tomatoes
1 lb. Velveeta cheese, cubed
10 oz. pkg. frozen peas
1 large can mushrooms, drained
2 cans cream of mushroom soup
16 oz. pkg. pasta rotini, prepared

Preparation

Boil chicken, remove from water and set aside.
Cook pasta in chicken broth.
Cut chicken into bite-sized pieces.
Saute garlic, celery, onion and bell pepper in butter until tender.
Add tomatoes, mushrooms, soup and cheese to sauteed vegetables and stir until cheese is melted.
Add chicken, pasta and peas.
Mix well and pour into a 13 x 9 casserole.
Bake 40 minutes at 350 degrees.