BAKED CHICKEN ROTEL RECIPES

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ROTEL CHICKEN SPAGHETTI — LET'S DISH RECIPES



Rotel Chicken Spaghetti — Let's Dish Recipes image

Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!

Provided by Danelle

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 9

3 boneless, skinless chicken breasts (or rotisserie chicken)
1 can (10.75 oz.) cream of chicken soup
1 can (10 oz.) diced tomatoes with green chilis
1 clove garlic, minced
1/2 tsp. onion powder
1 tablespoon butter
1 (8 oz.) brick Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Cut chicken into bite size pieces.
  • In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
  • Cook over medium-high heat until chicken is no longer pink.
  • Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
  • Reduce heat to low, and cook until the cheese melts, stirring constantly.
  • Stir in cooked spaghetti. Season with salt and pepper, to taste.
  • Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.

Nutrition Facts : Calories 183 calories, CarbohydrateContent 14 grams carbohydrates, CholesterolContent 48 milligrams cholesterol, FatContent 6 grams fat, FiberContent 0 grams fiber, ProteinContent 17 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 609 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

WHITE CHICKEN CHILI WITH ROTEL TOMATOES RECIPE - FOOD.COM



White Chicken Chili With Rotel Tomatoes Recipe - Food.com image

I adapted a White Chicken Chile I found here. I loved it so much I had it for breakfast. The Rotel Tomatoes is an inpiration from watching Paula Deen.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3/4-1 lb boneless skinless chicken breast, cubed
1 large onion, minced
2 garlic cloves, minced
4 cups chicken broth
2 (16 ounce) cans great northern beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (10 1/2 ounce) can Rotel tomatoes & chilies
4 cups baked corn tortilla chips (optional)
1/2 cup shredded reduced-fat sharp cheddar cheese (optional)
sour cream (optional)

Steps:

  • Heat oil in large pot over medium-high heat.
  • Add chicken and cook until no longer pink.
  • Remove chicken and set aside.
  • Add onion and garlic to skillet and cook until tender.
  • Place chicken, onion, and garlic in pot.
  • Add chicken stock, beans, Rotelle tomatoes salt and pepper.
  • Cook about 30 minutes on medium heat or until the chicken is the desired tenderness.
  • Place servings into bowl (If using tortilla chips put them in bowl first).
  • Sprinkle with cheese and add sour cream.
  • CROCKPOT Directions: Place chicken, onion, and garlic in crockpot. Add chicken stock, beans, Rotelle tomatoes salt and pepper.
  • Cook on low 5 to 6 hours.

Nutrition Facts : Calories 400, FatContent 6.7, SaturatedFatContent 1.4, CholesterolContent 49.4, SodiumContent 1412.6, CarbohydrateContent 45.3, FiberContent 13, SugarContent 2.3, ProteinContent 40.2

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