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Ingredients
  • ¾ of a 16 oz. box of pasta ( I used rotinni, but penne, bow tie or elbow would work fine also)
  • 4 to 5 boneless chicken breasts depending on size, about 4 cups chopped chicken
  • 1 lb. Velveeta cheese
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes (I used regular, but if you don't like spicy, use the mild ones)
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 2 cups crushed tortilla chips
  • ½ stick of butter
  • 1 cup chopped onion
  • ¼ cup diced green or red bell pepper
  • 1 pkg taco seasoning ( I used Old El Paso, but any would work)
  • 1 tsp. seasoned salt
  • ½ tsp. black pepper
  • Tabasco sauce (optional)
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