Chicken Rotel Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Boiled Chicken cubed (4 thighs and 2 breasts or 1 fryer)1.5 cup onion6 Jalapeno PeppersCream of Mushroom Soup, 1 can (10.75 oz) Cream of Celery Soup, 1 can (10.75 oz), prepared 1/2 cup Celery, raw1 can Yellow Sweet Corn, Canned *Velveeta Cheese Product, 16 oz (1/2 large block)2 Cans *Diced tomatoes & Green Chillis Rotel (or salsa) 5 cup Spaghetti, cooked (pasta)Sea saltblack peppergarlicred pepper
Boil chicken with 1/2 cup of onion, 2 jalapeno peppers, 1 bay leaf, salt, pepper, garlic. Cool and pick off bone.
Preheat oven to 400 degrees.
Layer bottom of a large roasting pan with cubed chicken. Season to taste. Add the following layers: corn, onion, celery, mushroom, cheese, cooked thin spaghetti.
In a separate bowl mix soups and Rotel (or salsa). Add chicken stock if needed. Spread over chicken and spaghetti mixture.
Cook at 400 for 10 minutes.
Reduce heat to 350 for 25 minutes.
Stir and cover with aluminum foil. Cook for 30 more minutes.
Cool for 15 minutes before eating.
Serves 12.
Optional toppings: chedder cheese, asiago cheese, french fried onions.
Serve with tossed salad & bread.
Number of Servings: 12
Recipe submitted by SparkPeople user ARKANSASRAINBOW.
Preheat oven to 400 degrees.
Layer bottom of a large roasting pan with cubed chicken. Season to taste. Add the following layers: corn, onion, celery, mushroom, cheese, cooked thin spaghetti.
In a separate bowl mix soups and Rotel (or salsa). Add chicken stock if needed. Spread over chicken and spaghetti mixture.
Cook at 400 for 10 minutes.
Reduce heat to 350 for 25 minutes.
Stir and cover with aluminum foil. Cook for 30 more minutes.
Cool for 15 minutes before eating.
Serves 12.
Optional toppings: chedder cheese, asiago cheese, french fried onions.
Serve with tossed salad & bread.
Number of Servings: 12
Recipe submitted by SparkPeople user ARKANSASRAINBOW.
Nutritional Info Amount Per Serving
- Calories: 332.2
- Total Fat: 12.7 g
- Cholesterol: 71.5 mg
- Sodium: 1,208.0 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.5 g
- Protein: 24.6 g
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