A big hearty casserole that everyone loves! May be divided in two and freezes beautifully.
Cook noodles until al dente, drain and set aside. Saute vegetables in the butter until tender.
Cube up Velveeta and melt in the microwave in a large bowl with the soups until melted, about 2 to 3 minutes, stirring every minute or so. Watch carefully as it can scorch.
Add the sautéed vegetables and chicken (or turkey) to the Velveeta mixture. Add a little broth if needed – should be creamy, not thick and gloppy.
Fold in pasta. Give it a gentle stir and add a little more additional broth if needed. The consistency should be thick but still able to “flow” over and through the pasta.
Bake at 350 degrees for about 20 to 25 minutes until warmed through and bubbly. Top with almonds or breadcrumbs during last 15 minutes.
This may be made ahead; it refrigerated, bake for about 35 to 40 minutes, adding almonds or bread crumbs during the last 15 minutes.
To Freeze Casserole: Line casserole with foil, letting foil overhang dish is such a way that the casserole can be completely wrapped. Fill with the casserole, then fold foil up and over when frozen. Wrap a second time and label. To bake: Unwrap the first layer of foil, plop it into the casserole dish in the initial layer of foil and thaw overnight in the refrigerator. Bake as directed above, may need to add a few minutes time.
If making this recipe starting with raw rather than cooked poultry, simmer about 2 small or one very large chicken breast in water until cooked through, about 10 to 12 minutes. Reserve the cooking liquid and use that instead of broth.