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Wednesday, July 28, 2010

Rotel Chicken Spaghetti


I have Mama Hen to thank for this wonderful dish. She made a version of this for dinner and just raved about it. When she told me what it was, I thought it sounded alot like King Ranch Chicken but with spaghetti. I LOVE King Ranch Chicken so I knew that I would love this!  I was right; this is awesome! 

I made this for dinner the night before Chicken Legs went out of town and I ate leftovers for lunch and dinner the next day!  It is that good!  Give it a try.  It is really a quick dish to make, especially if you use rotisserie chicken or pre-cook the chicken. (I always use my Pampered Chef Deep Covered Baker to cook my chicken - can't beat juicy chicken in 8 minutes)



Rotel Chicken Spaghetti
(Printable Recipe)


3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

Preheat oven to 350 degrees.

Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in spaghetti and pour into a lightly greased 2 quart casserole dish.

Bake for 30 minutes or until heated through.


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post signature
CONNECT WITH PLAIN CHICKEN

29 comments:

  1. Steph. This looks absolutely delicious. Thanks so much for visiting my blog. Please visit often as I am always posting new recipes and having giveaways. I am now following you.

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  2. This looks so creamy and delicious. I don't know what a Pampered Chef baker is, I'll have to check that out next party I'm invited to. Thanks for passing along this recipe.

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  3. Your right it does sound like the King Ranch recipe.

    We luv pasta, so this should be very good.

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  4. Yum! Velveeta cheese and Rotel. Always guaranteed evil goodness. Will have to try this.

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  5. Yum, looks delish.

    Think I'll serve this at Bunco next month.

    Thanks!

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  6. I don't care what anybody says, you can't go wrong with Velveeta and Ro-tel. Looks great!

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  8. Just found your blog...I'm hooked! This recipe looks delicious and I can't wait to try it. You mentioned you love to use your PC deep covered baker to cook your chicken. I have one of those but have NEVER used it! Do you mind sharing how you cook chicken in yours? I'm sure it's quite basic, I just have never done it. Thanks so much!

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  9. All American Family - to cook chicken in the deep covered baker - just take your chicken breasts and lay them in the baker, cover it and microwave it for 8 -9 minutes. It is done! If you cook more chicken increase the cook time by about 3 minutes for each breast. It is SO easy! It makes a good amount of broth in the bottom too. It is so crazy, but so easy and the chicken is very moist. A terrific time saver.

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  10. I am really enjoying your blog such great reciepes. I just made this one tonight it was great a little spicy for us but i think i cant adjust it alittle very yuumy

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  11. Made this for my family and it was a HIT! So yummy and easy!! Thanks!!

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  12. I made this for dinner tonight, and it was SO good! Thanks for sharing! It would also make for great enchilada mix or even as a dip! Next time I think I may throw in some black beans too!

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  13. oh geez i love you. i found this linked on pinterest and knew i would love it because of velveeta and rotel and chicken and carbs. a wonderful combo of all of my fave things BUT THEN..... you threw in the bit about the pampered chef cookware and now i love you even more. got one of those as a gift and had no clue what to use it for and now you saved the day :) thanks!

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  14. Jus made these and it was OMG! Spicy and cheesy! Thanks!

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  15. SO good! We really enjoyed this recipe.

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  16. Great recipe! I didn't pay attention to the size of the Velveeta and used 16 oz instead of 8 oz...didn't hurt it a bit! ;)

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  17. Ginger - I don't think there is such a thing as too much Velveeta! Glad to hear it was a hit!

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  18. I've had this several times, and its very yummy!!! I bought a rotisserie chicken. How do I prepare it using already cooked chicken? I want the favors to blend well :-). Also, is it good prepared the night before and stored in the refrigerator? Thanks!!! I'm not a very experienced cook ;-)

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  19. Melissa - just pull all the meat off of the rotisserie chicken and use it all for this recipe. just put the cooked chicken in the pan and add the rest of the ingredients.

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  20. Thank you so much!! Also, is this a good recipe to make the night before? I love your blog!!

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  21. How spicy is it? Can a 4 and 7 year old eat it?

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  22. Definitely making this tonight...I think I will add bread crumbs to the top for some crunch. If you spray them with pam they brown nicely. Thanks for the recipe.

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  23. SarahandRyansMom - you can reduce the heat by using a can of mild Rotel. It wasn't super spicy with regular Rotel, but you might try the mild Rotel just to be safe.

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  24. Would Medium or Sharp Cheddar work well? Or not so much? That's the only cheese we have in the house... and the grocery store is 30 minutes away.

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  25. Haley - I use sharp cheddar cheese all the time. It will be fine. Hope you enjoy it.

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  26. Hi there? I'm from Ireland so I have no idea what Rotel tomatoes with chillies are, is it the same as tinned tomatoes?

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  27. Doubled this last night to feed 8! Everyone cleaned their plates! Thank you for saving me in a time crunch! I posted your link on my blog too! Thanks again!

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  28. This was amazing! I added sour cream to the chicken mixture and it was so good

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  29. I have this in the oven now. I used fettucini noodles instead of spaghetti. I cannot wait to try it!!!!!!!!!

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