Main dish - Chicken Spaghetti with Rotel Recipe

Author: Thomas Ballard  

Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A classic comfort food featuring tender chicken, spicy tomatoes, creamy cheese sauce, and spaghetti.

Chicken Spaghetti with Velveeta

Chicken Spaghetti with Velveeta
Chicken Spaghetti with Velveeta
Provided by: maylin1130
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: not set
Number of ingredients: 9
Ingredients:
  • 4 boneless chicken breasts
  • 1 8oz Velveeta Cheese
  • 1 can Rotel
  • 1 can Cream of Chicken
  • 1/2 package Spaghetti
  • Milk
  • Salt & pepper
  • Garlic powder
  • Onion powder
Nutrition:
  • Calories: 556 calories
  • Fat: 8.4916732876604 g
  • Carbohydrate: 51.2215506416331 g
  • Cholesterol: 143.73 mg
  • Fiber: 1.8456000263691 g
  • Protein: 64.5280117935709 g
  • Saturated Fat: 2.3065871083033 g
  • Serving Size: 1 1 Serving (451g)
  • Sodium: 1100.82844814775 mg
  • Sugar: 49.375950615264 g
  • Trans Fat: 1.93198077568114 g
How to cook:
  1. Boil Chicken (Cooks Note: For more tender chicken, don't boil, simmer slowly over low heat instead) Drain broth into a bowl and reserve.
  2. Boil spaghetti according to package directions.
  3. Cut chicken into bite-sized pieces.
  4. Combine: Chicken, spaghetti, cream of chicken, Rotel (drained), salt, pepper, garlic
  5. Melt Velveeta cheese in microwave. Stir in milk, just enough to make it as creamy as desired.
  6. Combine Velveeta cheese with remaining ingredients, season to taste, and serve.
Notes: BAKED CHICKEN SPAGHETTI STORY, This chicken spaghetti recipe with rotel is going to be your family's new favorite casserole! Tender pasta, creamy sauce, all topped with melty cheese!

Chicken Spaghetti with Rotel Recipe

Chicken Spaghetti with Rotel Recipe
Easy Chicken Spaghetti with Rotel is the perfect comfort food dinner. A bit of a spicy kick mixed with creamy cheesy pasta goodness.
Provided by: Tammilee Tips
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 3 cups Chicken (cooked, and cut into pieces)
  • 10.75 oz Cream of Chicken Soup
  • 20 oz Rotel Diced Tomatoes and Green Chilis (2 cans)
  • 1 tsp Garlic Powder
  • 1 tsp Onion powder
  • 8 oz Velveeta cheese
  • 8 oz Spaghetti (Cooked and drained)
Nutrition:
  • Calories: 410 kcal
  • Carbohydrate: 41 g
  • Protein: 25 g
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 62 mg
  • Sodium: 1134 mg
  • Fiber: 2 g
  • Sugar: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees
  2. Cook chicken breast or cut up a rotisserie chicken until you have 3 cups of cut chicken.
  3. In a skillet add chicken, garlic and onion powder, cream of chicken soup, Velveeta, and Rotel. Heat until cheese melts and everything mixes together.
  4. Stir in Spaghetti until evenly distributed. Pour into a 9x13 baking dish.
  5. Bake for 30-35 minutes until fully heated through.
Notes: Rotel Chicken Spaghetti - A Sprinkling of Cayenne, Add the cream of chicken soup, Rotel and cubed Velveeta cheese to the pot. Click Here for Recipe · Openinghttps

Chicken Spaghetti III

Chicken Spaghetti III
Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.
Provided by: bdld
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
  • 1 (16 ounce) package spaghetti
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ¾ pound processed cheese
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 cup chopped green onion
  • 4 1/2 breast, bone removeds skinless, boneless chicken breast halves - boiled, cut into bite size pieces
Nutrition:
  • Calories: 654.8 calories
  • Carbohydrate: 66.5 g
  • Cholesterol: 100.4 mg
  • Fat: 23.9 g
  • Fiber: 3.3 g
  • Protein: 41.7 g
  • Saturated Fat: 10.9 g
  • Sodium: 1285.5 mg
  • Sugar: 7.3 g
How to cook:
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
  3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.
Notes: Ultimate Chicken Spaghetti, In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat,

Cheesy Chicken Rotel

Cheesy Chicken Rotel
A classic comfort food featuring tender chicken, spicy tomatoes, creamy cheese sauce, and spaghetti.
Provided by: Buy This Cook That
Total time: 75 minutes
Cook time: 30 minutes
Prep time: 45 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 2 pounds chicken breast (boneless, skinless, cut into strips for cooking)
  • 1 pinch salt
  • 1 pinch black pepper
  • 16 ounces spaghetti (dry, uncooked)
  • 10 ounces Rotel tomatoes (undrained)
  • 10.5 ounces cream of chicken soup
  • 10.5 ounces cream of mushroom soup
  • 1 pound Velveeta cheese (cubed)
  • 2 tablespoons hot sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 cup milk (more as needed)
  • 1 1/2 cups reserved pasta cooking water
  • 1 1/2 cups cheddar cheese (shredded)
Nutrition:
  • Serving Size: 1 g
  • Calories: 413 kcal
  • Carbohydrate: 37 g
  • Protein: 34 g
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Cholesterol: 83 mg
  • Sodium: 1195 mg
  • Fiber: 2 g
  • Sugar: 5 g
How to cook:
  1. First, preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13 baking dish and set aside.
  2. Next, in a large pot, add 3 quarts of water. Stir in a generous pinch of salt and pepper. Add the chicken breasts and bring the pot to a VERY low boil on medium-high heat.
  3. Cook the chicken gently until it is no longer pink in the center. Remove from the water and let cool. Using two forks, shred the chicken. Set aside.
  4. Bring the cooking water to a boil. Add the dry pasta and cook to package directions for al dente (about 9 minutes). Drain, reserving about 2 cups of the pasta water.
  5. Reduce the stove top to low. In the same pot (now drained and empty), combine the Rotel, soups, cubed Velveeta, hot sauce, onion powder + chili powder.
  6. Cook and stir until the cheese mixture is smooth. Remove from heat and fold in the prepared chicken and spaghetti. Add the milk and 1 1/2 cups of the reserved pasta water (more as needed).
  7. Transfer the mixture to the prepared baking dish. Sprinkle the cheddar cheese over the top.
  8. Next, bake in the oven for 30 minutes. Serve hot.
Notes: Chicken Spaghetti With Rotel, In a separate bowl, mix together your Rotel, soup, sour cream, and milk. Combine with the chicken, onions, and pasta. Pour into your baking dish
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