2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder
Cook the pasta and grease a 9×13 inch pan. Lay the cut up Velveeta cheese in the greased pan. When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.
Bake at 400 degrees for 20 minutes.