Served with a salad and some crusty bread its perfect.
1 onion chopped
1 red sweet pepper chopped
2 stalks celery chopped
3 cloves garlic minced
1 stick of butter
1 12 oz.can Rotel
1 can cream of chicken soup
1/2 pound Velveeta cheese cut into cubes
12-14 oz. of pasta ( I use penne but you can use whatever you have in the cupboard)
Saute the veggies in butter until soft add Rotel and simmer for five minutes.
Add soup to mixture and incorporate.
Add cheese and let melt into mixture, at this time you can add crawfish, shrimp, sausage, chicken, pancetta, cubed ham.
This recipe is easily doubled and can be prepared and frozen ahead. To reheat bake covered at 350 degrees for about an hour.