Rotel Chicken

Kathy Cromer


Would you like a yummy spiced up dish? This dish is what you're looking for then! So creamy and delicious with the spice of Rotel tomatoes! I seasoned the chicken with garlic salt, cracked black pepper and Lawry's seasoned salt! I also added some minced garlic to the onions while they were sauteing! The velveeta and tomatoes warmed up nicely in the microwave in 3 minutes! I combined everything in the skillet that I sauteed the onions in, mixed well and then poured all into the casserole dish! Thanks Nancy, a friend of mine, for a wonderful recipe! My family loved this dish! I served it with soft dinner rolls.

pinch tips: Flour, Eggs & Breading Techniques






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

Directions Step-By-Step

Cook chicken your desired method. I used tenderloin pieces cooked in butter and extra virgin olive oil seasoned with spices mentioned above then shredded it.

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.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Mexican