Rotel Pasta Bake

Ingredients

• 2 rings Smoked sausage (Sliced; the source does not specify ring weight or size.)
• 1 bag Fully cooked fajita chicken breast (John Soules brand; bag size not specified.)
• 1 bag Frozen peppers and onions (Bag size not specified.)
• 1 box Penne pasta (Box size not specified.)
• Chicken broth (For boiling the pasta; amount not specified.)
• 2 cans Rotel diced tomatoes and green chilies (Undrained.)
• 16 oz Velveeta (One block, cubed.)
• 1 can Condensed cream of mushroom soup (Can size not specified.)
• 0.5 cup Shredded cheese (For the cheese sauce; source gives a range of ½–1 cup.)
• Onion powder (To taste; used in the meat and vegetable mixture and cheese sauce.)
• Garlic powder (To taste; used in the meat and vegetable mixture and cheese sauce.)
• Tony Chachere's seasoning (To taste; used in both the meat and vegetable mixture and cheese sauce.)
• Uncle Chris Steak Seasoning (To taste; used in both the meat and vegetable mixture and cheese sauce.)
• Paprika (To taste; used in the sauce and as a finishing sprinkle.)
• Dried parsley (To taste; used in the meat and vegetable mixture and as a finishing sprinkle.)
• Shredded Colby Jack cheese (For topping; amount not specified.)
• Shredded Monterey Jack cheese (For topping; amount not specified.)

Steps

1. 1

   Slice the smoked sausage rings. Heat a skillet and add the sausage, fully cooked fajita chicken, and frozen peppers and onions.

2. 2

   Season the skillet mixture with garlic powder, onion powder, Uncle Chris Steak Seasoning, Tony Chachere's seasoning, and dried parsley. Cook, stirring as needed, until heated through and the vegetables are tender.

3. 3

   Meanwhile, boil the penne in chicken broth until al dente, then drain.

4. 4

   In a saucepan, combine the undrained Rotel tomatoes, cubed Velveeta, cream of mushroom soup, and ½–1 cup shredded cheese.

5. 5

   Set the saucepan over medium-low heat. Season the sauce with onion powder, garlic powder, paprika, Tony Chachere's seasoning, and Uncle Chris Steak Seasoning. Stir until the Velveeta has melted and the sauce is combined and smooth.

6. 6

   Add the cooked pasta to a 9 × 11-inch baking dish. Top it with the sausage, chicken, and vegetable mixture.

7. 7

   Pour the cheese sauce over the pasta and meat mixture, then gently mix until combined.

8. 8

   Sprinkle shredded Colby Jack and Monterey Jack cheeses evenly over the top. Finish with dried parsley and paprika.

9. 9

   Cover the dish with foil and bake at 375°F (190°C) for 25–30 minutes, as stated in the written recipe; the creator’s spoken directions say 25 minutes.

10. 10

    Remove the foil and return the dish to the oven for another 10 minutes, until bubbling and golden brown.

Notes

The source does not specify the sausage ring size, bag or can sizes, amount of chicken broth, seasoning quantities, or amounts of topping cheeses. The written instructions give 25–30 minutes covered; the creator's transcript says 25 minutes.

Nutrition per serving

• dinner
• main
• pasta
• baked
• casserole
• family-size
• comfort food