Rotelchickencasserole Recipes

Steps:

• Saute onions in butter. Add soups & tomatoes.
• Cube Velveeta, add & simmer until it melts.
• Add chicken.
• Crumble Doritos in bottom of casserole (save a few for top of casserole).
• Add chicken mixture and top with remaining Doritos.
• Bake at 350 for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Spread crushed chips out into the bottom of the prepared baking dish.
• Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
• Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
• Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
• Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Steps:

• Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
• Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
• Saute onion and peppers in a little olive oil until tender.
• Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
• Reheat and reduce to simmer.
• Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.

Steps:

• Melt Velveta with Rotel, stirring occasionally.
• Preheat oven to 350 degrees.
• Boil chicken breasts until done.
• While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
• Dice chicken, add to cheese mixture, and bake for 20 minutes.

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 breasts, cool & cut up. Reserve 3/4 cup chicken broth for use later.
• Boil pasta in remaining chicken broth until done.
• Saute pepper, onion and mushrooms in butter until tender.
• Add velveta until melted.
• Add rotel tomatoes, worcestershire sauce and chicken.
• In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup chicken broth.
• Bake at 350 for 45 minutes.

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:

• Preheat oven to 350°F. Spray a 7 by 11 inch baking dish with nonstick spray. Line the prepared dish with raw chicken tenderloins. Set aside. Melt Velveeta in a large microwave safe bowl. Stir in yogurt, Rotel, chili powder, rice and beans. Pour mixture over the chicken. Top with shredded cheese. Bake 30-40 minutes. Top with Fritos and serve with a nice, fresh salad.

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.