chicken rotel Name: linda sorrells Base: ft hood Recipe: 4 boneless skinless chicken breasts cooked and cut into small pieces. 1 can of rotel chilies 1 quarter block of Velveeta cheese aprox 1 half cup of milk mix rotel, velvetta and milk in sauce pan until it makes a nice sauce. more milk may be added to thin sauce . Remember it thickens as it cools. mix in chicken chunks. serve over pasta noodles and enjoy!! serves four to six depending on serving size.