Rotel Chicken
Yield
12 servingsPrep
40 minCook
35 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken
cooked, cubed |
|
| 7 | ounces |
spaghetti
|
|
| 2 | large |
sweet bell peppers
chopped |
*
|
| 2 | pounds |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
butter
|
|
| 2 | cans |
tomatoes, canned
diced, 10 ounces each, rotel |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | pound |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken
cooked, cubed |
|
| 202.3 | ml/g |
spaghetti
|
|
| 2 | large |
sweet bell peppers
chopped |
*
|
| 907.2 | g |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
butter
|
|
| 2 | cans |
tomatoes, canned
diced, 10 ounces each, rotel |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 453.6 | g |
cheddar cheese
grated |
|
Directions
Cook and season chicken.
Save 1½ quarts broth.
Cook spaghetti in broth; drain, but do not rinse.
In dutch oven or heavy pan; sauté pepper, onion, celery and mushrooms in butter.
Add tomatoes.
Simmer for about 15 minutes to let the flavors blend.
Add spaghetti, chicken and cheese.
Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.
Note: Flavors blend better if this is prepared a day ahead of time and refrigerated.
I have also had this made with velveeta, but I MUCH prefer the cheddar cheese.
Have also seen variations that have english peas.
You can really add more or less of the various vegetables to suit your taste.
