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For Chicken

  • 1 lb chicken breasts
  • 1 cup chicken broth
  • salt and pepper to taste

For Pasta

  • 1/2 large block of 2% Velveeta cheese
  • 1 box Rigatoni, cooked
  • 1 can cream of chicken soup
  • 1 can Rotel
  • 2 cups sharp cheddar cheese


  • Started by cooking chicken in the crockpot with one cup chicken broth and seasoned well with salt and pepper. I cooked on low for about 5-6 hours and then chopped it up once done.
  • Remove the chicken and set aside on a plate, clean out the crockpot, then add in velveeta cheese (half the large sticks), one can of cream of chicken, one can of Rotel, and mix well.
  • Once it was melted and mixed, add in chicken and cooked pasta. Stir the pasta and cheese mixture well and then top with one bag of sharp cheddar cheese. Put the lid back on the crockpot and leave on low for about 30 minutes until the cheese is melted on top.