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Chicken Rotel Recipe

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This recipe for Chicken Rotel is from COOKING WITH THE WISE ONE, 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:  
4-6 chicken breasts (I substitute thighs because they're more moist and tender in my opinion)
12 oz. package vermicelli or spaghetti
1 onion, chopped
1 bell pepper, chopped
1/2 c. butter
10 oz. can regular Rotel tomatoes
10 oz. can mild Rotel tomatoes
2 (14 oz.) cans chicken broth
10 ¾ oz. can cream of mushroom soup
2 lbs. grated Colby Jack or Cheddar cheese (I prefer sharp cheddar)
Directions:
Directions:
Cook chicken in salted water until tender. Save the water, remove chicken from pot, cool, and cut into bite size pieces. Cook vermicelli in the saved water, according to directions. Drain. Sauté the onion and bell pepper in butter. Mix chicken, vermicelli, onion, bell pepper and butter together. Add canned tomatoes, canned chicken broth, and cream of mushroom soup. Add cheese, reserving some to sprinkle on top. Mix well and pour into large casserole dish. Bake at 350º approximately 35 minutes or until bubbly and lightly browned.

Note: This recipe will make 2 9x13 pans. I usually halve the recipe, cook enough for two, then freeze some.
Number Of Servings:
Number Of Servings:
14-16

 

 

 

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