Sunday, November 17, 2013

Rotel Chicken Spaghetti 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 clove garlic, minced or 1/2 tsp. garlic powder  1/2 tsp. onion powder 1 tablespoon Margarine or butter 1 – 8 ounce Velveeta cheese, cubed 8 ounces spaghetti, cooked and drained Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. 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 at 350 degrees for 30 minutes or until heated through.

Healthy crockpot ideas
Healthy crockpot ideas
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Rotel Chicken Spaghetti 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 clove garlic, minced or 1/2 tsp. garlic powder  1/2 tsp. onion powder 1 tablespoon Margarine or butter 1 – 8 ounce Velveeta cheese, cubed 8 ounces spaghetti, cooked and drained Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. 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 at 350 degrees for 30 minutes or until heated through.
Rotel Chicken Spaghetti      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 clove garlic, minced or 1/2 tsp. garlic powder   1/2 tsp. onion powder  1 tablespoon Margarine or butter  1 – 8 ounce Velveeta cheese, cubed  8 ounces spaghetti, cooked and drained    Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. 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 at 350 degrees for 30 minutes or until heated through.
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Grilled Chicken Stuffed with Basil and Tomato Recipe
Grilled Chicken Stuffed with Basil and Tomato Recipe
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Noodles, veggies, and chicken.
Noodles, veggies, and chicken.
Click here to download

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