Cheesy Chicken Pasta Casserole

Ingredients

• 1 Tbsp butter 
• 10 oz canned tomatoes diced undrained canned
• 2 lb chicken breast in steamer bags until through steamed cooked
• 1 cup chicken broth 
• 10 oz cream of chicken soup canned
• 10 oz cream of mushroom soup canned
• 0.5 cup bell pepper green chopped
• 0.5 cup onion chopped
• 12  no boil lasagna noodles 
• 16 oz velveeta divided cut into 1-inch cubes,

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. HEAT oven to 350F.
2. MELT butter in large skillet on medium heat.
3. Add peppers and onions; cook and stir 5 min. or until crisp-tender.
4. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
5. SPREAD 2 cups chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 lasagna noodles.
6. REPEAT layers ending with chicken mixture. Top with remaining VELVEETA; cover with aluminum foil.
7. Bake for 30 minutes or until heated through. Then remove foil and bake uncovered for the last 8 minutes.