Chicken Rice And Rotel Food

CHICKEN, RICE, AND ROTEL

Steps:

• 1. Preheat oven to 375 degrees. Into 8 inch round pan, stir together chicken soup, rotel, water, and rice.
• 2. Add 4 chicken tenderloins and sprinkle pepper, Italian seasoning, and garlic powder over the top. Stir slightly to settle it into the pan.
• 3. Place cake pan in center of pizza pan to catch any drips. Bake 35-45 minutes.

ROTEL RICE

Steps:

• Drain Rotel, reserving liquid.
• Add vegetable broth or water to Rotel juice to make 3 cups of liquid.
• Combine rice, Rotel and liquid in large saucepan. Cover and bring to a boil. Reduce heat to the lowest setting and simmer 20 minutes. (Don't open the lid!).
• Fluff rice with fork before serving.

ROTEL CHICKEN & RICE CASSEROLE

Steps:

• Melt Velveta with Rotel, stirring occasionally.
• Preheat oven to 350 degrees.
• Boil chicken breasts until done.
• While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
• Dice chicken, add to cheese mixture, and bake for 20 minutes.

RO*TEL CHICKEN AND RICE

Steps:

• Cut chicken breasts into 1 inch squares. Heat olive oil in a non stick skillet, add chicken and minced garlic. Cook for about 5-7 minutes stirring chicken occasionally.
• While chicken is cooking go ahead and cook rice according to package directions. Next add mushrooms and Ro*Tel to chicken. Do not drain Ro*Tel, do not drain mushrooms.
• Cover and let simmer until chicken is tender, about 10 minutes. When chicken mixture is done, turn off heat and sprinkle with cheese. This mixture will be juicy, just serve over rice!!