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Ingredients:
12.5 oz can of chicken breast (not drained)
2 cans of 10 oz Rotel (not drained)
1 Cream of mushroom soup
8 oz package of cream cheese
4 cups of shredded cheese (3 cups for sauce mixture & 1 cup to sprinkle of top of casserole)
3 cups of cooked elbow noodles
1 tsp salt
1 tsp black pepper
PREPARATION:
Preheat oven to 350 degrees
Cook elbow noodles, rinse and pour noodles into a greased 9×12 casserole dish
In a medium size sauce pan add the can of chicken undrained, rotel undrained, cream of mushroom soup, package of cream cheese, and 3 cups of the shredded cheese, salt and pepper
Heat at medium and stir until completely melted. The cream cheese takes a few minutes to melt
Pour this mixture over the noodles and mix it well
Sprinkle 1 cup of shredded cheese over the top of the casserole
Bake until cheese is melted
Enjoy !