Ingredients:
4 boneless chicken breast halves, cooked and chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Rotel tomatoes with green chilies
1 small jar pimientos
1 pound Velveeta cheese, cubed or shredded
12 ounce package linguine noodles
salt and pepper to taste
Preparation:
Cook the linguine following package directions; drain in a colander and rinse with hot water.
In a bowl, combine the soup, broth, tomatoes, pimientos.
Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted. Stir mixture before serving and add salt and pepper to taste.
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