SUBMITTED BY Sarah Allen Battles
Chicken Rotel
3 large chicken breasts
1 small onion chopped
1 4 oz. Can of drained mushrooms
1 stick of butter
1 7 oz. Box of spaghetti noodles
1/2 block of velveeta
1 can of rotel undrained
1 can of cream of mushroom soup
Boil chicken in salted water until done. Chop into bite-sized pieces. Cook pasta in the same water then drain don’t rinse pasta. Saute onion in butter then add mushrooms and simmer. Add rotel, soup, and cheese to mixture. Stir till cheese is melted next add chicken and pasta. Mix everything together then put in casserole dish. Bake at 350 for 30 to 40 minutes or until bubbly.
3 large chicken breasts
1 small onion chopped
1 4 oz. Can of drained mushrooms
1 stick of butter
1 7 oz. Box of spaghetti noodles
1/2 block of velveeta
1 can of rotel undrained
1 can of cream of mushroom soup
Boil chicken in salted water until done. Chop into bite-sized pieces. Cook pasta in the same water then drain don’t rinse pasta. Saute onion in butter then add mushrooms and simmer. Add rotel, soup, and cheese to mixture. Stir till cheese is melted next add chicken and pasta. Mix everything together then put in casserole dish. Bake at 350 for 30 to 40 minutes or until bubbly.
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