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CHICKEN ROTEL
CHICKEN ROTEL
I GOT THIS RECIPE FROM ONE OF THE COOKING GROUPS ON MY SPACE. I TRIED IT AND IT IS YUMMY! HERE IS THE RECIPE:
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PrintINGREDIENTS
- 2T. OIL
- 1LB. BONELESS CHICKEN BREAST, CUBED
- 1 GREEN PEPPER
- 1 ONION
- 1 RED BELL PEPPER
- 1LB. SPAGHETTI
- 1LB.(HALF A LOAF) VELVEETA CHEESE, CUBED
- 1 CAN ROTEL TOMATOES
- 1 CAN CHICKEN BROTH
- 1 FAMILY SIZE CAN CREAM OF CHICKEN SOUP
- 13X9 FOIL PAN
DIRECTIONS
PREHEAT OVEN TO 350.
COOK PASTA AND DRAIN.
SAUTE CHICKEN IN OIL WITH PEPPERS AND ONIONS UNTIL
CHICKEN IS COOKED.
SET ASIDE. IN 13X9 PAN,ADD PASTA, SOUP,BROTH, ROTEL TOMATOES, AND CHICKEN MIXTURE.
STIR TOGETHER AND TOP WITH VELVEETA CHEESE. COVER WITH FOIL AND BAKE FOR 1 HOUR.
RECIPE BACKSTORY
I GOT THIS RECIPE FROM ONE OF THE COOKING GROUPS ON MY SPACE. I TRIED IT AND IT IS YUMMY! HERE IS THE RECIPE:
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