Sunday, January 1, 2012
2 lbs. boneless skinless chicken breasts; sliced
1 pkg. wide egg noodles
1 (10 3/4 oz) can cream of chicken & herb soup
1 lb velveeta cheese; cubed
1/3 c. milk
1 jar rotel
2 cans ranch style beans; undrained
salt & pepper to taste
Cook noodles according to package directions. Drain and set aside.
In a sauce pot combine soup, cheese, rotel and milk. Simmer over medium-low heat until cheese is melted; stirring often to prevent sticking.
Meanwhile, in a large non stick skillet, season chicken with salt, pepper & Cajun seasoning. Cook until no longer pink. Stir in half the cheese mixture and mix well. Add in cooked noodles, ranch beans & remaining cheese sauce. Toss to mix well. Serve warm. Serves 4-6
Click HERE for printable recipe