Rotel Chicken Spaghetti Recipe 475

EASY ROTEL CHICKEN SPAGHETTI

Easy Rotel Chicken Spaghetti image

Creamy chicken spaghetti made with Rotel tomatoes and Velveeta Cheese. This easy chicken spaghetti recipe is ready in 30 minutes and packed with magnificent flavor.

Provided by Anne Clark

Time 30m

Number Of Ingredients 9

Ingredients

1 Rotisserie chicken, meat removed and shredded or chopped into bite-size pieces (See Note (E) for alternatives)
1 lb Spaghetti noodles
1 lb Velvetta cheese (cut into cubes)
1 can Cream of chicken soup (10.5-ounce can)
1 can Cream of mushroom soup (10.5-ounce can)
1 can Ro*Tel tomatoes (10-ounce can) undrained ( (choose your level of heat) )
1 cup Frozen, chopped onion, bell pepper, and celery blend (use 2 cups if desired)
1/4 cup Butter
Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty).

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.

Nutrition Facts : ServingSize 12.5 oz, Calories 494 kcal, Carbohydrate 34 g, Protein 30 g, Fat 26.2 g, SaturatedFat 14.4 g, TransFat 0.3 g, Cholesterol 34 mg, Fiber 3 g, Sugar 8 g, Sodium 1503 mg

RO-TEL CHICKEN SPAGHETTI

Ro-tel Chicken Spaghetti image

Easy, Easy, Easy!!! I got this recipe from an Aunt who made it for a family reunion. It has a great flavor and makes alot. Very Good! Does not include cooking time for the chicken.

Provided by Anita Harris

Categories Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 chicken breasts, cooked & chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounces spaghetti, cooked & drained

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.

WEIGHT WATCHERS ROTEL CHICKEN SPAGHETTI

Weight Watchers Rotel Chicken Spaghetti image

Make and share this Weight Watchers Rotel Chicken Spaghetti recipe from Food.com.

Provided by chris_tam

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cooked spaghetti, drained
4 ounces Velveeta reduced fat cheese product (cubed)
10 ounces tomatoes and green chilies (rotel)
2 3/4 ounces gravy mix (Pioneer brand)
1 cup boiling water
1 cup chicken (1 breast boiled in hot water and shredded.)

Steps:

Mix gravy mix with hot water. Add velvetta and microwave until creamy and smooth.
Add rotel, and chicken and cooked spaghetti.
Bake at 350 for 10-15 minutes to cook through.

Nutrition Facts : Calories 262.5, Fat 6.6, SaturatedFat 3, Cholesterol 11.8, Sodium 1580.5, Carbohydrate 38.8, Fiber 1.9, Sugar 5.5, Protein 12.1

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