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Spicy Velveeta Rotel Chicken Pasta Casserole Recipe

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This recipe for Spicy Velveeta Rotel Chicken Pasta Casserole is from Research Recipes, 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:  
1 Whole chicken save broth (de-boned & chopped)
1 Can Rotel Tomatoes & Green Chilies (don’t drain)
1 Can Cream of Mushroom Soup w/roasted garlic
1 lb Box of Velveeta Chopped (may add more if you want it creamier)
3/4 Box of Spaghetti
3/4 Stick of Real Butter
1 Medium Red Bell Pepper Finely Chopped
2 bunches green onions
2 Chopped Jalapeno (optional)
1 large yellow onion chopped
1 small can of black olives (optional)
1 small can of mushrooms (optional)
Directions:
Directions:
Cook spaghetti or according to directions on box.
Melt butter, sauté Bell Pepper, jalapeno pepper and onion and green onions
Add Velveeta and Rotel, and Soup, to sautéed bell pepper, jalapeno and onion mixture. Mix thoroughly over medium heat.
Add pasta and mix together.
Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.
Pour chicken spaghetti into casserole dish over with aluminum foil and bake at 350 for 30 minutes, uncover and bake until top is slightly brown.

Note:
The mixture should be quite soupy, if it is not add milk or chicken broth to mixture. Mixture will dry in the oven to a casserole consistency.

 

 

 

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