How to Make Rotel Chicken Spaghetti

Rotel chicken spaghetti is an easy, delicious and economical dish to prepare. This recipe makes a large quantity, enough to serve 10 to 12 people. It also freezes well.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 whole chicken or 5-6 breasts and thighs
• 2 12-oz. packages spaghetti
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3-4 stalks celery, chopped
• 1 stick butter or margarine
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel tomatoes and green chilies
• 1 can mushrooms, drained
• 1 lb. Velveeta cheese, cubed

1. Boil and debone chicken, reserve broth. Chop, shred, or tear chicken into bite-size pieces. Set aside.

2. Cook spaghetti in reserved chicken broth according to package directions. You'll need to add enough water to the broth to equal the amount of water called for in the package directions. Drain cooked spaghetti.

3. While spaghetti is cooking (or can be done before) saute onions, pepper and celery in butter in large skillet or saucepan until tender. Add soups, Rotel tomatoes and mushrooms and stir over low heat until well blended. Add Velveeta cheese and continue to stir over low heat until cheese is melted.

4. Pour vegetable-cheese sauce over the spaghetti and mix well, then add chicken and stir to mix.

5. Pour spaghetti mixture into a 13" x 9" or other large oven-proof pan. Cover with aluminum foil. Bake at 350 degrees for 25-30 minutes.

Tips & Warnings

• Before you boil the spaghetti in the chicken broth, set aside about 1 cup of the broth. Add this to the spaghetti mixture before baking if it seems a little dry.
• Unless you have a really big pot to cook the spaghetti in, you may want to use only about 1 and 1/2 packages of the spaghetti. That's actually what I use in this recipe.

[eemie]

on 4/17/2009 Great article on how to make Rotel Chicken Spaghetti!