Chicken rotel casserole
Boneless skinless chicken beast or strips
1 can of rotel
spaghetti noodles
1 lg block of velveta cheese
boil chicken and noodles until done
drain noodles and place in a 9 X13 casserole dish drain chicken and let cool.
cut cheese into small squares add rotel and cheese to noodles and shred chicken and mix all together well cook 350 for about 15minutes or until nice an bubbly ... ENJOY!!!
Chicken Spaghetti with Rotel Recipe
Cheesy chicken spaghetti with Rotel is classic comfort food. Pasta is tossed with shredded chicken, cheese and Rotel tomatoes then baked until melted.
Full recipe:
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How To Make: Velveeta Rotel Dip - EASY cheese dip
This is how to make Velveeta Rotel Cheese Dip.
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36oz Garlic & Herb Pasta Sauce (use a high quality sauce)
16oz spaghetti
1lb ground beef
1lb mild Italian sausage
white onion
bell pepper
garlic cloves
green onions
salt
pepper
8oz sour cream
5oz cottage cheese
4oz cream cheese (room temperature)
grated parmesan cheese
16oz mozzarella cheese
dried parsley (garnish)
Cheesy Chicken Spaghetti with Rotel (Casserole Recipe)
Cheesy Chicken Spaghetti with Rotel (Casserole Recipe)
This classic recipe for baked Cheesy Rotel Chicken Spaghetti Casserole is loaded with spicy tomatoes and chiles, precooked chicken and spaghetti, and LOTS of cheese!
GET THE RECIPE by clicking the link below:
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Creamy Southern Chicken Spaghetti with Rotel | Comfort Food | Restless Chipotle
The creamiest cheesy chicken spaghetti recipe ever with just the right amount of spicy Rotel tomatoes!
It's a great way to use up leftover chicken, too!
This easy casserole is ready in just 30 minutes and can be assembled a day or two ahead of time, or frozen for up to 3 months, and baked when you're ready to eat.
It's a must at potlucks - great way to feed a crowd or a hungry family for cheap!
Get the printable recipe, slow cooker instructions, nutrition information, tips, and more on Restless Chipotle -
1.5 pounds boneless chicken breast, or more if desired cooked and shredded or cubed
16 ounces spaghetti, broken in 2-inch pieces
29 ounces cream of chicken soup, (2 - 14.5-ounce cans condensed)
10 ounces diced tomatoes & green chiles (I use Rotel tomatoes)
6 ounces cream cheese (I use Philadelphia brand - and recommend it)
3 cups Cheddar cheese, shredded from a block - divided use (12 ounces total)
¼ cup heavy cream, you can use milk if you prefer
1 cup bell peppers and onions mixed
Instructions
Cook the chicken breast if it's raw then dice or shred it and set aside - or used cooked rotisserie chicken.
If using fresh onions and peppers saute them in a little butter until soft.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
Stir the cooked chicken into the cheese mixture.
Stir the pasta, onions and peppers into the chicken and cheese mixture.
Spoon into a greased 13x9-inch casserole dish.
Top with remaining 1 cup cheese.
You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate a day or two until ready to bake.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
Remove from the oven.
Let stand for about 5 minutes for the cheese to settle then serve hot.
Seasoned Salt Recipe -
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13x9-inch pan with cover
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