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- 2 c
- cooked chicken, shredded
- 3/4 c
- chicken broth
- 10 oz
- diced rotel tomatoes with green chilies
- 8 oz
- spaghetti noodles
- 1 small
- onion, chopped and sauteed in butter
- 16 oz
- velveeta cheese
Saute onions in butter.
Cook noodles according to directions.
Melt Velveeta and Rotel in microwave until smooth. Add cheese/Rotel mixture to cooked noodles along with broth, chicken and onions. Mix well.
Place in a greased 9x12 oblong glass casserole dish. Bake at 350 degrees for 20 minutes.
Let stand 15-20 minutes before serving.