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Rotel chicken

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Ingredients/Components

stick butter - 1 item
can cream of mushroom soup - 1 item
spaghetti
small onion, diced - 1 item
can sliced mushrooms - 1 oz
Cheddar cheese - 12 oz
small bell pepper, diced - 1 item
can chopped black olives - 1 oz
chicken tenders - 2 lb
mild Velveeta Mexican cheese - 1 lb
cans Ro-Tel puree - 2 item

How to make rotel chicken:

Boil chicken in 4-quart pan. Remove chicken when done and leave just enough water to cook spaghetti. Cook spaghetti and let broth boil down. While noodles are cooking, in another 4-quart pan, melt butter. Add bell pepper, onion, mushrooms and olives and saute. Add Ro-Tel and mushroom soup to mixture. Stir to blend. Cut Velveeta into chunks; add to mixture. Grate Cheddar cheese and add 2/3 of cheese to mixture. Cook on low heat until cheese is melted. Combine noodles, chicken and cheese sauce. Put in a large ovenproof dish. Add remaining cheese and bake at 350° for 25 minutes or until cheese melts and meal bubbles. This makes a lot! Can be frozen.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.9

Average rating: 3.9, total votes: 9

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Related ingredients:

milk, sour cream, salt, brown sugar, water, stick butter, chopped celery, can cream of chicken soup, chopped onions