Ro Tel Chicken Spaghetti Food

EASY CHICKEN SPAGHETTI RECIPE WITH ROTEL

Easy Chicken Spaghetti Recipe with Rotel image

Loaded with tender chicken in an amazing creamy cheese sauce, this casserole is the ultimate comfort food! It's a delicious recipe and is a huge hit with the whole family

Provided by Deb Clark

Number Of Ingredients 8

Ingredients

3 cups chicken breast (cooked and diced)
16 ounces spaghetti noodles (break into 3 pieces)
21 ounces cream of chicken soup (that's two 10.5 ounce cans)
10 ounces can of RoTel Tomatoes (tomatoes with green chiles, undrained)
6 ounces cream cheese
3 cups cheddar cheese
10 ounces evaporated milk
1 tablespoon ranch dressing ((dry mix))

Steps:

Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
Cook the pasta in well salted water according to package directions. Drain and set aside.
In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
Add the powdered ranch dressing, shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.

Nutrition Facts : Calories 706 kcal, Carbohydrate 56 g, Protein 42 g, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 141 mg, Sodium 1217 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

EASY ROTEL CHICKEN SPAGHETTI

Easy Rotel Chicken Spaghetti image

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese. This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.

Provided by Anne Clark

Categories Main Course

Time 30m

Number Of Ingredients 9

Ingredients

1 Rotisserie chicken, meat removed and shredded or chopped into bite-size pieces (See Note (E) for alternatives)
1 lb Spaghetti noodles
1 lb Velvetta cheese (cut into cubes)
1 can Cream of chicken soup (10.5-ounce can)
1 can Cream of mushroom soup (10.5-ounce can)
1 can Ro*Tel tomatoes (10-ounce can) undrained ( (choose your level of heat) )
1 cup Frozen, chopped onion, bell pepper, and celery blend (use 2 cups if desired)
1/4 cup Butter
Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty).

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.

Nutrition Facts : ServingSize 12.5 oz, Calories 494 kcal, Carbohydrate 34 g, Protein 30 g, Fat 26.2 g, SaturatedFat 14.4 g, TransFat 0.3 g, Cholesterol 34 mg, Fiber 3 g, Sugar 8 g, Sodium 1503 mg