Grammie’s Mac and Cheese with Chicken Tenders

GRAMMIE’S MAC AND CHEESE WITH CHICKEN TENDERS
1 pkg. elbow pasta
1 pkg. small shell pasta
OR
Your favorite pasta
1 (16-oz.) carton Velveeta cheese, cubed
1 (8-oz.) Mozzarella cheese, grated
1 (8-oz.) grated sharp cheddar cheese
1 can Campbell’s cheddar soup
½ to 1 c. warm milk
½ stick butter, optional
2 lbs. chicken tenders, cut into bite-size pieces
Salt, black pepper

1. Boil pasta in salted water. Also add about 2-3 T. olive oil. This helps keep pasta from sticking.
2. Drain pasta and run hot water over to separate pasta shells.
3. In pot used to boil pasta, add soup and the cheeses. Mix over low heat until melted and blended.
4. Add warm milk and melted butter to make your mixture not so thick.
5. Gradually add pasta to the cheese mixture, until you get the consistency and mixture you like. Some people like more pasta while others like more cheese.
6. Meanwhile, season the cut pieces of chicken tenders with salt and black pepper.
7. Place them in a baking dish coated with PAM. Cover with foil and bake in 350 oven, 20-30 minutes or until completely cooked.
8. Remove chicken pieces from dish and place on paper towels to drain off excess liquids.
9. Stir chicken into the pasta dish. Taste for seasoning.
10. Place in casserole dish. You can freeze or when ready to eat, just warm in 350 oven.
    *You can add more or less chicken pieces.