Rotel Spaghetti Recipes

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.

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.

ROTEL SPAGHETTI

Steps:

• Melt together Rotel and Velvetta.
• Add to cooked, drained spaghetti.
• Stir in chicken, may substitute canned chicken for diced chicken breasts.
• May also add Mushrooms if you like.