VELVEETA Cheesy Pasta Casserole

I have a new favorite recipe!! We had it last night and loved it. I actually saw a commercial for it and jumped online to find the recipe then ran to the store to get the ingredients. What can I say I love food and RO*TEL tomatoes ha ha!

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

4 cups  cooked rotini pasta

1 pkg. (1 lb.) frozen Italian-style vegetable blend, thawed, drained (I used the Birds Eye brand it worked great)

1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

 

HEAT oven to 400ºF.

COMBINE ingredients in 13x9-inch baking dish; cover.

BAKE 40 min. Let stand 5 min.; stir until sauce is well blended.

 

Time saver: If you have leftover chicken? Prepare recipe as directed, using 5 cups chopped cooked chicken and reducing the baking time to 20 to 25 min. or until VELVEETA is melted and casserole is heated through.