WebHow to Make Rotel Chicken Spaghetti (1) Preheat the oven to 350F. Remove the meat from the Rotisserie chicken and shred …
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Web1 can rotel tomatoes, drained 1 small onion, diced 1 green pepper, diced 8oz mushrooms, sliced 6 tbsp butter pinch of salt …
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Web8- oz spaghetti, cooked and drained Instructions: Preheat oven to 350ºF. Cut up chicken into small bite-size pieces. In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over …
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WebPreheat 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. …
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WebPreheat the oven and grease the casserole dish with nonstick cooking spray, set aside. Cook the pasta in well salted water according to package directions, drain well. In a large pot, combine the Rotel, cream …
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WebSpray the slow cooker with vegetable spray. Place chicken breasts into bottom of the slow cooker, in an even layer. Empty contents of both cans of soup on top of chicken. Close lid and cook on low for 5 …
Cube your Velveeta and mix with the 1 cup of chicken broth and heat on low until cheese melts. Combine the Rotel, both cans of soup, chicken, and spaghetti with the cheese. Bake in a 9x13 dish at 350 degrees for approximately 45 minutes.
Cook spaghetti according to the package directions and until al dente. Cube your Velvetta and mix with the 1 cup of chicken broth and heat on low heat until cheese melts. Combine the Rotel, both cans of soup, chicken, and spaghetti with the creamy cheese sauce. Bake in a 9×13 inch casserole dish at 350 degrees for approximately 45 minutes.
In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes.