Rotel Spaghetti Food

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

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

RO*TEL CHEESEBURGER SPAGHETTI

Ro*Tel Cheeseburger Spaghetti image

Provided by Mary Ellen

Categories Casserole, Beef

Time 35m

Yield Serves 4 - 6

Number Of Ingredients 12

Ingredients

1 1/2 lbs. ground beef
1/2 box linguine
1 can Mild Ro*Tel Tomatoes
1/2 cup diced onion
2 garlic cloves - minced
1 tablespoon butter
2 tablespoons flour
2 cups milk
8 oz. cheddar cheese
1 - 2 jalapeno peppers - seeded and chopped (optional)
handful cilantro - chopped
salt and pepper

Steps:

Preheat oven to 400 degrees.
Brown the ground beef with the onions and garlic. Add the Ro*Tel tomatoes.
Cook the linguine for about 6 minutes, it will finish cooking when it is baked. Rinse well in a strainer.
Melt the butter in a saucepan. Stir in the flour. Add the milk and whisk until thickened. Add the cheese and stir until melted.
Combine the ground beef, linguine and cheese sauce together. Add the cilantro. Stir in the jalapenos. Add salt and pepper to taste. Pour mixture into a greased casserole dish.
Bake for 15 - 20 minutes until it starts to bubble and brown. If you made this ahead and it is coming from the refrigerator it will take 45 minutes to bake.

ROTEL SPAGHETTI

Rotel Spaghetti image

Make and share this Rotel Spaghetti recipe from Food.com.

Provided by NanaPuddin

Categories Spaghetti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 lb spaghetti
2 chicken breasts, cooked and diced
1 lb Velveeta cheese
1 (4 ounce) can Rotel Tomatoes

Steps:

Melt together Rotel and Velvetta.
Add to cooked, drained spaghetti.
Stir in chicken, may substitute canned chicken for diced chicken breasts.
May also add Mushrooms if you like.

Nutrition Facts : Calories 891.5, Fat 33.1, SaturatedFat 18.4, Cholesterol 136, Sodium 1851.1, Carbohydrate 97.2, Fiber 3.6, Sugar 11.1, Protein 48.5

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