"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Rotel Recipe

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This recipe for Chicken Rotel, by , is from Stacey's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Trotter
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Fryer
1 Stick Butter
1 Large Onion - Chopped
1 Large Bell Pepper - Chopped
20 oz Velveeta Cheese
1 Large can Mushrooms - stems & pieces
1 Can Rotel Tomatoes - chopped
16 oz. Thin spaghetti or vermicelli

Directions:
Directions:
Boil chicken until done. Remove meat from the bone and let cool. Cook the pasta in the chicken broth. Cut cheese into cubes and place in a two quart casserole to melt. Saute chopped onion and peper in skillet with the one stick of butter until glazed. Add this along with mushrooms to spaghetti and cheese - mix. Add cut- up chicken and tomatoes. Taste for salt and pepper. Bake uncovered at 350 for 40 minutes or until bubbles form.

Personal Notes:
Personal Notes:
Mom makes this recipe and turns into two casseroles - one to cook and one to freeze for a rainy day!

 

 

 

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