I used to work outside the home, so I was ALWAYS looking for quick and low hassle meals that still tasted great.

This is just the thing!

Set your oven to 375 degrees

Fill a large pot with water and set it to boil. After the water is boiling put in the bag of noodles with a little bit of oil to make sure they don’t stick too much. Don’t forget to stir randomly to keep them from attaching themselves to the bottom of your pot.

Now for the chicken you can do it the hard way and get 4 chicken breasts and cook them and then shred them, OR if you are short on time like I always am you go to your local grocery store and pick up a cooked rotisserie chicken on your way home from work. Then you just start shredding that sucker by hand!

Set all the shredded chicken on a plate to the side.

Check on your noodles and they should be a little more than al dente. Not TOTALLY soft, but DEFINITELY without a crunch. Like a said, a little more cooked than al dente. Grab the pot and pour out about half of the water then place back on a burner over low heat.

Cut up your Velveeta Cheese into cubes and put in your pot with the noodles. Make sure to stir it in because you want that cheese to melt.

Then pour in your 2 cans of cream of chicken soup and the can of Rotel into the noodle mixture as well as the 2 TB of Italian Seasoning and stir well.

Then pour your shredded chicken into the noodle mixture and let simmer on low until all the cheese is melted.

When the cheese is melted, pour the entire pot of yummy gloriousness into a 9×13 pan and sprinkle heavily with shredded cheese.

Place the pan in the oven for about 15-20 minutes or until all the cheese is melted on top and the sauce mixture is bubbling slightly.

Let cool for about 10 minutes so the sauce will thicken up a bit and then serve with some garlic bread and a nice glass of white wine. All I can say is YUM!