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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Rotel Spaghetti Recipe

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This recipe for Chicken Rotel Spaghetti is from With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. cooked chicken
1 qt. & 1/4 c. chicken broth
2 chopped onions
2 chopped green peppers
1 1/2 sticks margarine
2 cans mild rotel tomatoes
2 lb. box Velveeta cheese
1 lb. pkg. frozen corn
16 oz. package spaghetti - cooked
Directions:
Directions:
Saute onion & peppers in margarine until soft. Cook spaghetti in chicken broth (I usually add some additional chicken bouillon cubes to broth for added flavor). Add chicken, onion, peppers & corn to broth mixture and melt velveeta cheese in mixture being sure NOT to let it come to a boil. Put into 9X13 pans (makes 2 of them) and bake at 350º for 30 minutes.
Number Of Servings:
Number Of Servings:
a LOT
Personal Notes:
Personal Notes:
This recipe comes from Tim's lifelong friend, Karla McLaury - they actually started Kindergarten together!!! It is a great dish to feed a LOT of people! I make this and put one dish of it (uncooked) into the freezer for future use!

 

 

 

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