ONE QUART BAKING DISH RECIPES

Name: Rotel Chicken Spaghetti
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 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

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

Ingredients

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

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

Ingredients

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.

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