Rotel Chicken

Name: Rotel Chicken
Ingredients: 2 lb. chicken tenders; 1 1/2 lb. spaghetti; 2 cans Ro-Tel (puree); 1 can cream of mushroom soup; 1 stick butter; 1 small bell pepper, diced; 1 small onion, diced; 1 (4 oz.) can sliced mushrooms; 1 (4 oz.) can chopped black olives; 1 lb. mild Velveeta Mexican cheese; 12 oz. Cheddar cheese

11 ingredients

16 steps

Ingredients

2 lb. chicken tenders
1 1/2 lb. spaghetti
2 cans Ro-Tel (puree)
1 can cream of mushroom soup
1 stick butter
1 small bell pepper, diced
1 small onion, diced
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can chopped black olives
1 lb. mild Velveeta Mexican cheese
12 oz. Cheddar cheese

Directions

1

Boil chicken in 4-quart pan.
2

Remove chicken when done and leave just enough water to cook spaghetti.
3

Cook spaghetti and let broth boil down.
4

While noodles are cooking, in another 4-quart pan, melt butter.
5

Add bell pepper, onion, mushrooms and olives and saute.
6

Add Ro-Tel and mushroom soup to mixture.
7

Stir to blend.
8

Cut Velveeta into chunks; add to mixture.
9

Grate Cheddar cheese and add 2/3 of cheese to
10

mixture.
11

Cook on low heat until cheese is melted.
12

Combine noodles, chicken and cheese sauce.
13

Put in a large ovenproof dish.
14

Add remaining cheese and bake at 350° for 25 minutes or until cheese melts and meal bubbles.
15

This makes a lot!
16

Can be frozen.