Chicken Spaghetti Recipe With Rotel Tomatoes Recipes

CHICKEN SPAGHETTI WITH ROTEL TOMATOES

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!

RO-TEL CHICKEN SPAGHETTI

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.