"The belly rules the mind."--Spanish Proverb

Chicken Rotel Recipe

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

Contributor:  
Contributor:  
Cordelia "GG" Henderson

Category:
Category:

Ingredients:  
Ingredients:  
3 cans chicken
1 can chicken broth
3/4 stick of butter
2 chopped green peppers
1 medium onion, chopped
1 can Rotel
1 lb Velveeta, diced
1 lb Angel Hair spaghetti
2 cans Cream of Chicken Soup
1 can Cream of Mushroom Soup

Directions:
Directions:
Drain and shred chicken. Cook spaghetti as normal, adding the can of chicken broth to the water you are boiling spaghetti in. In a large pot, melt butter. SautÚ peppers and onions in butter. Drain Rotel and add. Add mushroom and chicken soups. Drain and add rotel. Cook on low adding cubes of cheese. Keep adding cheese and stirring until all cheese has melted. Add chicken and stir together. Next add spaghetti, handfuls at a time until all spaghetti is mixed in with the ingredients. Spray casserole dish. Pour mixture into this dish and cook at 350║ F for 30 minutes and bubbly around the sides.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25-30 minutes
Personal Notes:
Personal Notes:
I fed the Ripley High football team with this recipe one Friday night before a game when Ian was playing. Blake requested this dish for me to make when we visited him during his first stay in McBee, South Carolina. Loved by all!

 

 

 

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