INGREDIENTS
1 lb pasta – cooked
1 lb chicken tenders
2 TBS butter
12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)
1 cup milk
1 10 oz can Rotel (tomatoes & chilies)
1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 tsp cumin
2 TBS sriracha or other hot sauce
1 cup Panko or other bread crumbs
1 cup grated cheese (I used a cheddar & mozzarella mix)
S&P to taste
Parsley and/or crushed red pepper as garnish
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