Chicken Rotel Recipes

CHICKEN ROTEL

Steps:

• 1. Boil chicken breast until tender. Sit aside to cool. Pour package of noodles into remaining liquid and boil until tender, may be necessary to add extra water. Once noodles are tender, drain water completely.
• 2. Chop onion, pepper and celery into small pieces. Saute in butter in large skillet.
• 3. Cube Velvetta into small pieces.
• 4. Once chicken has cooled cut or tear into small pieces.
• 5. Combine all ingredients into large corning ware dish, stir until mixed well. Cover with aluminum foil and bake at 400 degrees for 30 minutes.

EASY ROTEL CHICKEN SPAGHETTI

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.

ROTEL CHICKEN

Steps:

• Boil chicken.
• Chop onion and pepper and saute in butter.
• Add both cans of rotel and velveeta.
• After melted add mushrooms.
• Boil noodles in chicken broth, drain and add cream of chicken soup to the noodles.
• Mix everything together Bake at 350 for 45 min.
• or until bubbly.

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.