Chicken Rotel Recipes

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ROTEL CHICKEN

Make and share this Rotel Chicken recipe from Food.com.

Provided by Lanae Peterson

Categories     Chicken

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 9



Rotel Chicken image

Steps:

  • Boil chicken.
  • Chop onion and pepper and saute in butter.
  • Add both cans of rotel and velveeta.
  • After melted add mushrooms.
  • Boil noodles in chicken broth, drain and add cream of chicken soup to the noodles.
  • Mix everything together Bake at 350 for 45 min.
  • or until bubbly.

Nutrition Facts : Calories 358.1, Fat 18.1, SaturatedFat 10.8, Cholesterol 52.2, Sodium 784.7, Carbohydrate 36.6, Fiber 1.9, Sugar 5.1, Protein 12.8

3 -4 cups shredded chicken (4 breasts)
2 cans rotel (I like one hot and one regular)
1 (11 ounce) can mushrooms, drained
2 bell peppers
1 onion
1 (16 ounce) package linguine
1/2 cup butter
1 can cream of chicken soup
1 lb Velveeta cheese

CHICKEN ROTEL

This would be great to take to large gatherings as it makes a really big dish. Prep time includes boiling the chicken and cooling it. Serving size is approximate.

Provided by Dreamgoddess

Categories     One Dish Meal

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 13



Chicken Rotel image

Steps:

  • Boil and debone the chicken.
  • Set aside.
  • Preheat oven to 350 degrees.
  • Melt margarine in a large skillet.
  • Add the onions, peppers, and celery.
  • Saute until onions are translucent.
  • Add the tomatoes, peas, mushrooms, onions, and worcestershire sauce to the onion mixture.
  • When this begins to simmer, add the deboned chicken, cooked vermicelli and cheese.
  • Mix well.
  • Pour in a lightly greased 9x13" casserole.
  • Top with crackers.
  • Bake at 350 degrees for 30 minutes or until casserole is bubbly.

Nutrition Facts : Calories 604.6, Fat 38, SaturatedFat 12.9, Cholesterol 104.8, Sodium 1069.8, Carbohydrate 35.5, Fiber 2, Sugar 6.3, Protein 29.7

1 chicken, cut up
3/4 cup margarine
2 onions, chopped
2 green peppers, chopped
1 cup celery, chopped
12 ounces vermicelli, cooked and drained
1 can Rotel Tomatoes
1 can English pea
1 jar sliced mushrooms
1 jar white pearl onion, drained
2 tablespoons Worcestershire sauce
16 ounces Velveeta cheese, cubed
1 cup Ritz cracker, crushed

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