Chicken Spaghetti With Rotel Tomatoes Recipes

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 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!

RHONDA'S CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.

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.