Chicken Spaghetti With Rotel Tomatoes Food
CHICKEN SPAGHETTI WITH ROTEL
Chicken Spaghetti with Rotel is a delicious baked spaghetti recipe with a creamy sauce loaded with shredded chicken, Rotel diced tomatoes and green chilies, shredded cheese and chopped green onions.
Provided by Erin
Categories Dinner Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Cook the spaghetti according to the directions on the package.
- Drain and set aside.
- Dump the condensed cream of chicken soup and sour cream into a large mixing bowl.
- Add the salt, pepper, garlic powder and onion powder to the bowl.
- Stir all of the ingredients together well.
- Add the cooked spaghetti to the bowl.
- Stir until all of the spaghetti is coated in the soup mixture.
- Add the shredded chicken to the bowl and stir well again.
- Add 2 cups of the shredded cheese, Rotel and chopped green onions to the bowl.
- Stir until all of the ingredients are fully combined.
- Dump the spaghetti mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup of shredded cheese on top of the spaghetti.
- Place the dish in the oven and bake until the spaghetti is bubbling and cheese is starting to brown around the edges. 27-30 minutes.
- Remove the dish from the oven and leave it to sit for a few minutes before scooping and serving.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1058 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
RO-TEL CHICKEN SPAGHETTI
Easy, Easy, Easy!!! I got this recipe from an Aunt who made it for a family reunion. It has a great flavor and makes alot. Very Good! Does not include cooking time for the chicken.
Provided by Anita Harris
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
CHICKEN SPAGHETTI III
Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.
Provided by bdld
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
- Add spaghetti and mix well, then stir in chicken. Heat through and serve.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 66.5 g, Cholesterol 100.4 mg, Fat 23.9 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 10.9 g, Sodium 1285.5 mg, Sugar 7.3 g
CHICKEN SPAGHETTI WITH ROTEL TOMATOES
This Mississippi style chicken spaghetti is made with Rotel tomatoes with green chiles and lots of chicken. Cheddar cheese brings the dish together.
Provided by Diana Rattray
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Put the chicken pieces in a large pot and cover with water.
- Bring the chicken to a boil over high heat.
- Cover, reduce the heat and simmer for about 30 to 40 minutes.
- Remove the chicken from the pot with a slotted spoon and set aside.
- Put the pot with the chicken broth over high heat and bring it back to a boil.
- Add the spaghetti and cook following the package directions until just tender (al dente).
- Drain pasta, but do not rinse.
- When the chicken is cool enough to handle, remove the meat from the bones and chop.
- In a Dutch oven or deep, heavy skillet, sauté the bell peppers, onion, celery, and mushrooms in the butter.
- Add the Rotel tomatoes and simmer for about 15 minutes to let the flavors blend.
- Add the cooked and drained spaghetti, the diced cooked chicken, and the cheddar cheese.
- Simmer for another 10 to 15 minutes until the cheese has melted and the mixture is bubbly.
- Serve and enjoy!
Nutrition Facts : Calories 963 kcal, Carbohydrate 24 g, Cholesterol 276 mg, Fiber 4 g, Protein 77 g, SaturatedFat 26 g, Sodium 673 mg, Fat 61 g, ServingSize 6 to 8 servings, UnsaturatedFat 29 g
CHICKEN SPAGHETTI (BAKED SPAGHETTI)
I have searched for years for a chicken spaghetti recipe that my children liked; most were too runny. This is a casserole with a bit of heat from the Rotel tomatoes. Even my flavor/cooking challenged eldest daughter loves this.
Provided by mammamia 2
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Break spaghetti in half or thirds, and cook spaghetti and drain.
- Mix with rest of ingredients EXCEPT cheese.
- Spread in large, sprayed pan.
- Distribute cheese over top.
- Bake at 350 covered for 45 minutes, uncovered for 15 minutes.
Nutrition Facts : Calories 389.6, Fat 18.3, SaturatedFat 6.6, Cholesterol 72.8, Sodium 1058.6, Carbohydrate 27.1, Fiber 1.4, Sugar 2.2, Protein 28.3
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