Baked Chicken Pasta - cooking recipe

Ingredients

16 ounces uncooked rotini pasta
2 cups cooked chicken, diced
1 cup low sodium chicken broth
2 (10 1/2 ounce) cans Rotel tomatoes & chilies, do not drain
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 lb Velveeta cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon salt
1/4 - 1/2 teaspoon garlic powder

Preparation

Preheat the oven to 375\u00b0F Boil the pasta until al dente, drain then set aside. Blend the Rotel tomatoes in a food processor until slightly chunky.
Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.
Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.
Bake in the oven for 30 minutes. Serve hot.