Chicken Rotel Food

EASY ROTEL CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside.
• Cut the cheese into squares and set aside.
• Boil spaghetti noodles per instructions on the package. Add 1-2 tsp salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked.
• While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.
• Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture. Stir well.
• Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot. However, baking it may thicken it up more. If this happens, add a small amount of milk or chicken broth to create a more creamy texture.

FIESTA CHICKEN * RO-TEL

Steps:

• Combine first 3 ingredients.
• Roll chicken in flour mixture.
• Brown chicken in oil in large skillet over medium-high heat.
• Add tomatoes and next 2 ingredients.
• Heat to boiling.
• Reduce heat and simmer 20 minutes, or until sauce has thickened.
• Serve chicken mixture over yellow rice with toppings as desired.

CHICKEN ROTEL

Steps:

• Boil and debone the chicken.
• Set aside.
• Preheat oven to 350 degrees.
• Melt margarine in a large skillet.
• Add the onions, peppers, and celery.
• Saute until onions are translucent.
• Add the tomatoes, peas, mushrooms, onions, and worcestershire sauce to the onion mixture.
• When this begins to simmer, add the deboned chicken, cooked vermicelli and cheese.
• Mix well.
• Pour in a lightly greased 9x13" casserole.
• Top with crackers.
• Bake at 350 degrees for 30 minutes or until casserole is bubbly.

ROTEL CHICKEN

Steps:

• Boil chicken.
• Chop onion and pepper and saute in butter.
• Add both cans of rotel and velveeta.
• After melted add mushrooms.
• Boil noodles in chicken broth, drain and add cream of chicken soup to the noodles.
• Mix everything together Bake at 350 for 45 min.
• or until bubbly.

RO-TEL CHICKEN SPAGHETTI

Steps:

• In a bowl mix together the soup, broth& Ro-tel tomatoes.
• In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
• Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
• As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.