EASY CHICKEN SPAGHETTI RECIPE WITH ROTEL
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
Categories Main Course
Number Of Ingredients 8
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
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
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
ROTEL CHICKEN CASSEROLE
Make and share this Rotel Chicken Casserole recipe from Food.com.
Provided by cnpick05
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine soups, rotel and chopped onion in a bowl, stir well.
- Spray a 13x9 pan with pam and layer soup mixture, shredded chicken, grated cheese and crushed Doritos on top.
- Bake at 350 for 30-35 minutes, until bubbly.
VELVEETA® CHICKEN SPAGHETTI CASSEROLE
Delicious chicken and spaghetti casserole with Velveeta®.
Provided by Richard
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat the oven to 325 degrees F (165 degrees C).
- Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
- Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.
Nutrition Facts : Calories 383 calories, Carbohydrate 29.6 g, Cholesterol 66.5 mg, Fat 18 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 7.6 g, Sodium 1302.8 mg, Sugar 5 g
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