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Nutrition Facts

Serving Size 1 (356g)

Recipe makes 6 servings

Calories 648
Calories from Fat 266 (41%)
Amount Per Serving %DV
Total Fat 29.6g 45%
Saturated Fat 12.8g 63%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 3.9g
Trans Fat 0.2g
Cholesterol 158mg 52%
Sodium 1747mg 72%
Potassium 645mg 18%
Total Carbohydrate 54.7g 18%
Dietary Fiber 1.9g 7%
Sugars 6.6g
Protein 39.7g 79%

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Vapatta

Recipe #318047 | 50 min | 20 min prep | add private note

By: Mrs. Carp
Aug 7, 2008

Old family recipe. I love this pasta dish. You can skip the baking if you're in a hurry, and it's still delicious.

SERVES 6 -8 , 1 pot of pasta (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven at 350.
  2. 2
    Boil chicken in water with salt & pepper.
  3. 3
    Remove chicken and chop or tear into pieces.
  4. 4
    Boil egg noodles in chicken water.
  5. 5
    Combine Rotel, soups & Velveeta in a seperate pot. Melt over low/med heat. Stir frequently.
  6. 6
    Drain noodles.
  7. 7
    Combine chicken, noodles, and cheese mixture.
  8. 8
    Pour into baking dish.
  9. 9
    Bake for 30 minute.

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Featured Reviews for This Recipe

From: Chef #289860

On Aug 8, 2008

Wow! It's not very often that one comes across a recipe that calls not only for a can of cream of chicken soup, but a can of cream of mushroom as well! This recipe is very similar to my third cousin's sister-in-law's recipe which she called "3 cans plus Velveeta!" Thanks for sharing this pasta recipe, Mrs. Carp!

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