CHICKEN ROTEL
Ingredients
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
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.
Pairs Well With
Notes
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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