Rotel Chicken Casserole Recipes

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.

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 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.