Chicken Spaghetti Recipe With Rotel Tomatoes

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.

CHICKEN SPAGHETTI WITH ROTEL

Steps:

• Preheat oven to 375F.
• Cook the spaghetti according to the directions on the package.
• Drain and set aside.
• Dump the condensed cream of chicken soup and sour cream into a large mixing bowl.
• Add the salt, pepper, garlic powder and onion powder to the bowl.
• Stir all of the ingredients together well.
• Add the cooked spaghetti to the bowl.
• Stir until all of the spaghetti is coated in the soup mixture.
• Add the shredded chicken to the bowl and stir well again.
• Add 2 cups of the shredded cheese, Rotel and chopped green onions to the bowl.
• Stir until all of the ingredients are fully combined.
• Dump the spaghetti mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the remaining 1/2 cup of shredded cheese on top of the spaghetti.
• Place the dish in the oven and bake until the spaghetti is bubbling and cheese is starting to brown around the edges. 27-30 minutes.
• Remove the dish from the oven and leave it to sit for a few minutes before scooping and serving.
• Enjoy!

CHICKEN SPAGHETTI WITH ROTEL TOMATOES

Steps:

• Preheat oven to 350 and spray a 9x9 baking pan with nonstick cooking spray. Set aside.
• Add cheeses, tomatoes, soup, garlic and Italian seasoning to a saucepan.
• Heat on medium heat, stirring frequently until all cheese is melted and mixture is smooth.
• Stir in chicken and pasta and mix well to evenly coat.
• Pour into prepared pan and top with shredded cheese.
• Bake for 20-25 minutes or until heated through in the center.
• Serves 6

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!

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

ONE-POT TACO SPAGHETTI

Steps:

• Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
• Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
• Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
• Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
• Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
• Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
• Turn off the heat and cover the pot until cheese starts to melt. Serve.

CHICKEN SPAGHETTI III

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
• Add spaghetti and mix well, then stir in chicken. Heat through and serve.