Chicken Rotel Recipe
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Category: |
Category: |
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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
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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. Sauté 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 350º F for 30 minutes and bubbly around the sides. |
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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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