Best Chicken Rotel Casserole Recipes

DORITO ROTEL CHICKEN CASSEROLE

Steps:

• Saute onions in butter. Add soups & tomatoes.
• Cube Velveeta, add & simmer until it melts.
• Add chicken.
• Crumble Doritos in bottom of casserole (save a few for top of casserole).
• Add chicken mixture and top with remaining Doritos.
• Bake at 350 for 30 minutes.

ROTEL MEXICAN CHICKEN CASSEROLE

Steps:

• 1. Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken.
• 2. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

ROTEL CHICKEN CASSEROLE

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.

ROTEL CHICKEN & RICE CASSEROLE

Steps:

• Melt Velveta with Rotel, stirring occasionally.
• Preheat oven to 350 degrees.
• Boil chicken breasts until done.
• While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
• Dice chicken, add to cheese mixture, and bake for 20 minutes.

CHEESY ROTEL CHICKEN CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Spray a 7 by 11 inch baking dish with nonstick spray. Line the prepared dish with raw chicken tenderloins. Set aside. Melt Velveeta in a large microwave safe bowl. Stir in yogurt, Rotel, chili powder, rice and beans. Pour mixture over the chicken. Top with shredded cheese. Bake 30-40 minutes. Top with Fritos and serve with a nice, fresh salad.

ROTEL CHICKEN MEXICAN CASSEROLE

Steps:

• 1. Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a Celebrating Home casserole dish, layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

ROTEL CHICKEN AND ANGEL HAIR PASTA CASSEROLE

Steps:

• Boil chicken breast, reserve broth water. Cool and cut up. In reserved broth, cook pasta, reserve 3/4 of broth water for later. Drain. Saute pepper, onion, and mushrooms in butter. When tender, add velveta until melted. Add rotel tomatoes, chicken and worcestershire sauce. Stir until mixed.
• In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup of broth.
• Bake at 350 for 45 minutes.

CHICKEN ROTEL CASSEROLE

Steps:

• Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
• Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
• Saute onion and peppers in a little olive oil until tender.
• Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
• Reheat and reduce to simmer.
• Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.

ROTEL CHICKEN MEXICAN CASSEROLE RECIPE - (4.2/5)

Steps:

• Cook and dice chicken. Mix together Rotel, cream of chicken soup, green chiles, and cubed cheese. Heat this mixture in a microwave till melted. Add chicken. In a casserole pan, layer 1/2 of the chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350°F until hot and bubbly.

ROTEL CHICKEN CASSEROLE

Steps:

• Boil chicken breasts, cool & cut up. Reserve 3/4 cup chicken broth for use later.
• Boil pasta in remaining chicken broth until done.
• Saute pepper, onion and mushrooms in butter until tender.
• Add velveta until melted.
• Add rotel tomatoes, worcestershire sauce and chicken.
• In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup chicken broth.
• Bake at 350 for 45 minutes.