VELVEETA CHICKEN PASTA 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

CREAMY CHICKEN AND RICE RECIPE: HOW TO MAKE IT



Creamy Chicken and Rice Recipe: How to Make It image

When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 12

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces Velveeta, cubed
2 cups sour cream
1-1/4 cups crushed butter-flavored crackers (about 32)

Steps:

  • Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. , In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. , Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

Nutrition Facts : Calories 723 calories, FatContent 43g fat (24g saturated fat), CholesterolContent 169mg cholesterol, SodiumContent 1164mg sodium, CarbohydrateContent 43g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 36g protein.

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