Cheesy Chicken Pasta

Hey guys, today I’m going to make some cheesy chicken pasta, so let’s get toasting. This is going to be pretty simple, like most of my recipes, but it’s pretty tasty. So I have two boneless, skinless chicken breasts here.

Why You’ll Love This

This is going to be pretty simple, like most of my recipes, but it’s pretty tasty.
Also I have some velveta cheese, melts pretty good, so that’s what I’m going to use in this recipe.
You can use a different kind of cheese if you like, but this melts pretty nicely, and you can see it’s pretty soft, you can just pull it right apart.
Best batch yet.
That turned out really good.

Ingredients

• Two boneless, skinless chicken breasts (about 1.44 pounds)
• velveta cheese (about six ounces)
• elbow macaroni (one cup)
• Two 10.5 ounce cans of cream of mushroom soup (or one 22.6 ounce family size can)
• Water (10.5 ounces, warm)
• Salt
• Seasoned pepper (or salt and pepper)
• A piece of parsley

Instructions

1. Cut up some of this chicken.
2. Seasoned it with salt and seasoned pepper.
3. Get this all mixed together.
4. Take some of this velvee to cheese, and break it up into small little pieces like that, just kind of crumble it in.
5. Keep breaking this up and get it all mixed in.
6. Sprinkle a little more seasoned pepper on top.
7. Get that into the toaster oven.
8. Set your oven to bake at 450 degrees Fahrenheit.
9. Get this in there.
10. It’s been 40 minutes, let’s take a look here.
11. Shut it off right there.
12. Stir it up.
13. Try it out.

Cooking Tips

I don’t know if I need all of that, I don’t know if all of that will fit, I’ll just kind of eyeball it and see how it comes out.
I use warm water, so it’ll mix up a little easier.
It doesn’t have to be exact, it doesn’t have to be, it doesn’t matter that much.
If you don’t have that you can just use some salt and pepper, and that will be fine.
This is a 10 and a half, or a 10 inch cast iron skillet, by the way, that’s perfectly in my toaster oven.
If you don’t have one of these, probably a baking dish, maybe like an eight by eight baking dish would be about right for this.
You can use a different kind of cheese if you like, but this melts pretty nicely, and you can see it’s pretty soft, you can just pull it right apart.
I was afraid it was going to boil over, so I stuck a little bit of foil under it, didn’t want a dirty at my oven, but it never did, it just got right up to the edge.
I checked it with a thermometer to make sure it was at least 165 degrees Fahrenheit for the chicken and it was above that, it was like 180 or something like that, so everything just cooked well.

Serving Suggestions

Put a piece of parsley on there, just to give it a little color there.

That turned out really good. The velveta cheese, it’s a processed cheese, so sometimes I think it’s in the cold section and the refrigerated section with the other cheese, but I think in some stores they just actually have it on the shelf, because I don’t think it needs to be refrigerated until you actually open it.