Mexi Chicken Mac and Cheese

Ingredients:

1 cup chopped chicken

1 bag of pasta twirls

1 cup of chopped bell peppers

1 can Rotel tomatoes

2 cups of Mexi Velveeta, cubed

1 cup milk

1 1/2 cup panko bread crumbs

Directions:

Preheat oven to 375 degrees. Spray a 9x13 casserole ban with non stick cooking spray. In a medium sized sauce pan melt Velveeta, add in Rotel, bell peppers and milk. Stir till creamy. Remove from heat.

In a large mixing bowl, place cooked pasta and pour cheese sauce over the top. Add chicken. Pour into prepared 9x13 pan and top with panko bread crumbs. Bake for 30 minutes or until bubbly and top is toasted.