Best Chicken Spaghetti Recipe With Rotel Tomatoes Recipes
CHICKEN SPAGHETTI WITH ROTEL TOMATOES
Chicken Spaghetti with Rotel is an easy cheesy dinner casserole that can be whipped up with just a few ingredients and is kid friendly and delicious. The creamy texture is provided by Velveeta and its so easy to cut corners on the chicken and just pick up a rotisserie from the store. You will love this homemade meal and its such a perfect recipe for a busy weekday night.
Provided by Trisha Haas - Salty Side Dish
Categories Chicken Recipes Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and spray a 9x9 baking pan with nonstick cooking spray. Set aside.
- Add cheeses, tomatoes, soup, garlic and Italian seasoning to a saucepan.
- Heat on medium heat, stirring frequently until all cheese is melted and mixture is smooth.
- Stir in chicken and pasta and mix well to evenly coat.
- Pour into prepared pan and top with shredded cheese.
- Bake for 20-25 minutes or until heated through in the center.
- Serves 6
Nutrition Facts : ServingSize 4 people, Calories 565 kcal, Carbohydrate 36 g, Protein 30 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 119 mg, Sodium 1744 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 8 g
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 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
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