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Print this Recipe    Easy 11

Quick and Easy Chicken Casserole

1-1/2 lbs. boneless, skinless chicken breast
1 lb. velveeta cheese
1 can Rotel tomatoes, diced
1 can cream of mushroom soup
1 can cream of celery soup
1 10 oz. pkg large elbow macaroni

Boil chicken breast in large pan. Remove chicken from pot, reserving
broth. Bo il noodles in broth. While noodles are cooking, combine
remaining ingredients in 2nd pan and bring to a slow boil. Add
cooked noodles and shredded chicken. For a finishing touch, pour
mixture into a baking dish, add shredded cheddar cheese and parsley,
and bake at 350 for 5-10 minutes.

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