I made this last night
for dinner. It was easy to make and very
tasty. In fact, I had leftovers for
lunch, too.
Rotel Chicken Spaghetti (http://www.plainchicken.com/)
Ingredients
3-4 large boneless chicken breasts (or rotisserie
chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
Preparation
Cut up chicken into bite size pieces. In a large
skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook
over medium-high heat until chicken is no longer pink and no liquid is left in
skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook
until the cheese melts, stirring constantly. Stir in spaghetti and pour into a
lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or
until heated through.
Merry Christmas Eve
from our dogs! This is what happened
when we took pictures for your cards this year…
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