Rotel Chicken

12 ingredients
8 steps

Ingredients

  • 1 (12 oz.) pkg. spaghetti
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 stick margarine
  • 1 can Ro-Tel tomatoes
  • 1 lb. Velveeta cheese
  • 2 Tbsp. Worcestershire sauce
  • 1/2 tsp. crushed red pepper
  • 1 large can English peas, drained
  • 1 jar mushrooms, drained and sliced
  • 3 c. boned, cooked chicken, chopped or can use 3 cans chicken
  • salt and pepper to taste

Directions

  1. 1
    Cook the spaghetti as directed on package.
  2. 2
    Drain and set aside.
  3. 3
    Saute green pepper and onion in margarine until tender. Add the tomatoes and stir until slightly thickened.
  4. 4
    Cut the cheese into chunks and melt in the tomatoes. Stir well to prevent sticking. Add the Worcestershire sauce, salt and red pepper. Remove from heat.
  5. 5
    Add the peas, mushrooms and chicken. Blend well. Stir in the spaghetti.
  6. 6
    Pour this into a greased casserole dish. Bake at 350° for 30 minutes.
  7. 7
    Makes about 1/2 gallon.
  8. 8
    This dish freezes well.

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