Rotel Chicken Recipes

Steps:

• In a bowl mix together the soup, broth& Ro-tel tomatoes.
• In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
• Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
• As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

Steps:

• Combine soups, rotel and chopped onion in a bowl, stir well.
• Spray a 13x9 pan with pam and layer soup mixture, shredded chicken, grated cheese and crushed Doritos on top.
• Bake at 350 for 30-35 minutes, until bubbly.

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.

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.

Steps:

• Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
• Add soups, RO*TEL and chicken, stirring until well blended.
• In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

Steps:

• Boil chicken, cool, then cut up in to small bite size pieces. Boil noodles.
• Combine soups, cheese, and Ro*Tel in pan and heat.
• After the noodles are cooked, drain and combine with the soup mixture, and add chicken. Heat until all cheese is melted.

Steps:

• Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
• Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.