3 cooked chicken breasts, diced
1 (16 oz.) pkg. penne
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
2 c. shredded Cheddar, divided
1 to 2 tbsp. cayenne pepper

Cook penne according to package directions; drain. Add chicken, mushroom soup, Ro-Tel, 1 cup shredded Cheddar and cayenne pepper. Spoon into 9 x 13 baking pan. Cover with remaining cheese.

Bake at 350°F for 30 minutes or until heated through and bubbly.