CHICKEN RO*TEL® SPAGHETTI
Someone brought this to our house after a funeral. I loved it so much, I asked for the recipe, so it is not original. I have played with the ingredients several ways, and it always comes out tasty. This makes a large amount. I make it when I'm taking food to someone and have one for ourselves. I sometimes make this without the chicken. You can also use any chicken you have on hand.
Provided by Debbie Thesman Wright
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare 2 9x13-inch baking dishes with cooking spray.
- Bring a pot of water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool, retaining at least 6 cups water in the pot.
- Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
- Melt butter in a large pot over medium heat. Cook and stir onion and bell peppers in hot butter until softened, 5 to 7 minutes; add cheese food cubes and cook, stirring occasionally, until the cheese is melted and smooth. Cut chicken into small pieces and stir into the cheese mixture. Stir drained spaghetti, peas, mushrooms, sliced olives, and chopped olives into the cheese sauce; divide between prepared baking dishes.
- Bake in preheated oven until bubbly, about 45 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 20.7 g, Cholesterol 62.8 mg, Fat 16.1 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 9.2 g, Sodium 698.3 mg, Sugar 3.1 g
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