For a little something different. We enjoyed this!

You will need:

1 lb pasta cooked
1 lb chicken tenders
2 tbsp butter
12 – 16 oz Velveeta cheese
1 cup milk
1 10 oz can Rotel tomatoes and chilies
1 10 oz can cream of chicken soup (or celery or mushroom)
1/2 tsp cumin
1 tbsp sriracha or other hot sauce
1 cup bread crumbs
1 cup grated cheese

Cook pasta and set aside. Spray baking pan with cooking oil and bake chicken tenders.

Melt butter in stock pot sprayed with oil. Add Velveeta, tomatoes, soup, milk, hot sauce, and cumin. Lesser Velveeta will be more of a mac and cheese consistency, and more will be wetter.

Melt over medium high heat. Add chicken tenders and toss with pasta.

Place all of this in a casserole dish sprayed with cooking oil. Salt and pepper to taste. Top with grated cheese and bread crumbs.

Baked in a 350 degree oven for 30 minutes. You may garnish with parsley and crushed red pepper if you want it to look nice.

Enjoy!