Ingredients for Rotel Chicken
- 1.5 lbs boneless, skinless chicken breasts (or 1 rotisserie chicken)
- 2 (10 ounce) cans Rotel diced tomatoes and green chilies (undrained)
- 8 ounces sliced mushrooms
- Bell Peppers
- 1 medium onion, chopped
- Linguine
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- Velveeta Cheese
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How to Make Rotel Chicken
- Preheat oven to 350°F (175°C).
- Cook 1.5 lbs boneless, skinless chicken breasts until fully cooked through. You can boil, bake, or use a pre-cooked rotisserie chicken.
- While chicken cooks, chop 1 medium onion and 1 bell pepper (any color). Saute in 2 tablespoons of butter until softened, about 5 minutes.
- Add 2 (10 ounce) cans of Rotel diced tomatoes and green chilies (undrained) and 8 ounces of Velveeta cheese, cubed. Stir until cheese is melted and smooth.
- Add 8 ounces of sliced mushrooms and cook for 2-3 minutes until softened.
- Cook 1 pound of your favorite pasta (elbow macaroni, shells, etc.) according to package directions in chicken broth. Drain well and stir in 1 (10.75 ounce) can of condensed cream of chicken soup.
- Shred the cooked chicken and add it to the Rotel mixture along with the cooked noodles and cream of chicken mixture.
- Pour everything into a greased 9x13 inch baking dish.
- Bake for 45 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
20g
Fat
53g
Carbs
12g
