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Chicken Rotel

3-4 chicken breasts, cooked, and diced
1 8 oz. can Rotel diced tomatoes
1 small pkg. thin spaghetti noodles
1 lb. box of Velveeta cheese
1 small onion, diced
1 small bell pepper, diced
½ cup (1 stick) of butter

Chop onion and bell pepper into small pieces. (It is sometimes hard to find small ones, so I cut a med. onion/bell pepper in half). Melt butter in a saute' pan. Put in your chopped onion and bell pepper. Let saute' until soft.
In the meantime, boil chicken breasts with salt and pepper and prepare your spaghetti noodles as directed on package, drain.
Once the onion/pepper start softening, add the can of Rotel and simmer enough to warm the Rotel. (if you like it spicy, add 2 cans!)
Cut up approx. 3/4 box of Velveeta into relatively thin pieces. (you can add more/less to be as cheesy as you wish).
Once chicken is cooked, cut into bite-size pieces.
Mix together the onion/pepper/Rotel, spaghetti, and chicken. Put in the cheese and mix well. Add milk until juicy.
Bake at 350 degrees for 30 minutes, until all cheese is melted.
Mix one time during baking process, to make sure cheese melts and gets mixed evenly.
If it seems to be getting kind of dry at that point, add a bit more milk.
Hope you enjoy!!! Serves 6

*Notes:
- Kick it up a notch and use Mexican Velveeta to make it a Tex-Mex dish.
- I found a similar recipe that reduced the fat by using Lite Velveeta, reducing the butter to ¼ cup and adding 1 can fat free cream of mushroom soup and an 8 ounce can of tomato sauce.

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