RO*TEL Across America Recipe Contest - Becky's Chicken Spaghetti

Becky's Chicken Spaghetti

by Becky from TX

Ro-tels, Cheese,Chicken Spaghetti

AVERAGE RATING

Category

Main Dish

Prep Time

1 hour total

Servings

8

Recipe Ingredients

4 Chicken Breast
1 stick butter
1 chopped onion
1 cup chopped bell pepper
1 cup chopped celery
2 tsp Italian seasonings
1 tsp adobe seasonings
1 cup chicken broth
3 cans rotel
1 can cream of chicken
1 can cream of mushroom
3 lbs Velveeta Cheese
1 1/2 pounds cooked linguine
1 to 1 1/2 cups of cheddar cheese

Directions

Boil chicken,debone,chop bite size Save 1 cup of broth. Saute onion,bell peppers and celery in butter in large roasting pan. add seasonings. add rotel, soups and broth.Bring to a boil,stir. Turn burner down to simmer. Add Velveeta in chunks.Stir until melted.

Butter 11x14 pan. Layer spaghetti,chicken, and top with sauce and take tongs and gently raise the spaghetti up through the sauce and chicken.If you dump everything together it will turn into a solid lump instead of creamy throughout. It should be very creamy with lots of liquid. This is a very forgiving recipe. If you wish to add a little extra of any listed ingredient,it will still be wonderful.

Tightly cover with foil Bake 350 degrees for 1 hour. remove foil add shredded cheddar cheese, enjoy with salad and garlic bread.