EASY Rotel Chicken SPAGHETTI using PRECOOKED Chicken | RECIPE of the WEEK | Budget Friendly Meal
The RECIPE of the WEEK is an easy Rotel Chicken Spaghetti. This recipe uses pre-cooked chicken which makes it a budget-friendly meal.
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To see how we make spatchcock chicken, click here...
Recipe for Rotel Chicken Spaghetti
1 Rotisserie chicken, deboned (we use leftover chicken from the spatchcocked chicken)
1 package of spaghetti
1 lb. of Velveeta
1 can of cream of mushroom soup (we make cream of chicken soup instead, using this recipe
1 can of Rotel tomatoes with green chilies
1/2 tsp garlic powder
salt and pepper to taste
shredded cheese
Boil pasta to al dente following package instructions.
While pasta is cooking, debone chicken and cut Velveeta into cubes.
Also, make cream of chicken soup if you are making it instead of using canned.
Strain pasta and then add back to the pot with the rest of the ingredients.
Cook the pasta mixture over medium-low until cheese is melted and ingredients are mixed well.
Put pasta mixture into a 9X13 dish, top with shredded cheese, and bake in a preheated oven at 375 degrees for 20 minutes until golden brown and crispy.
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My Momma’s Rotel Chicken Casserole | Marching In With Casseroles Collaboration 2022
When my mom made this casserole, we knew it was going to be a good day. It’s easy, a crowd pleaser, and quick to throw together.
To make it in the slow cooker:
1 to 1.5 lbs chicken, cooked and shredded
2 c shredded cheddar cheese
1 regular sized bad Doritos, crushed
2 cans cream of mushroom soup
2 cans cream of chicken soup
1/2 c broth or water
1 or 2 cans Rotel, drained (your preference. Salsa can also be used)
Cook on low for 4-6 hours. Cook on high for 2-3 hours. Can be baked in the oven at 350 for 25-30 minutes or until golden brown and bubbly.
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