Chicken Rotel
From ourkitchenrocks 13 years agoIngredients
- 2-3 boneless, skinless chicken breasts shopping list
- 1 lb thin spaghetti shopping list
- 1/2 cup margarine shopping list
- 1 small onion, chopped shopping list
- 1 bell pepper, chopped shopping list
- sliced mushrooms, (optional) shopping list
- 1 can very young early peas, drained shopping list
- 1 can cream of mushroom soup shopping list
- 1 can original rotel shopping list
- 1 lb velveeta, cubed shopping list
How to make it
- Boil chicken until done
- Remove chicken from pot and shred
- Cook noodles in the chicken broth
- While chicken and noodles are cooking, sautee the onion, pepper, and mushroom in the margarine until soft.
- In a large bowl, combine chicken, noodles, onion and peppers, and all other ingredients. Stir well.
- At this point, I separate into two casserole dishes. One is for dinner and the other is put into the freezer.
- Bake in 350 degree oven until bubbly.
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