Cheesy Stovetop Rotel Chicken Spaghetti Youtube Instructions. . cook the pasta according to the package instructions, drain, and set aside. . while the pasta cooks, heat the cream of mushroom soup, undrained ro*tel, garlic powder, and onion powder in a large pot or enameled dutch oven over medium low heat. add the velveeta and stir frequently until melted. Drain and set aside. . in a large pot, combine the ro*tel with the juice, undiluted cream of mushroom soup, velveeta cheese, and cream cheese. heat over low heat, stirring constantly, until the cheeses have melted. add the garlic powder and onion powder. add the shredded chicken and cooked spaghetti. mix well.
Cheesy Chicken Spaghetti With Rotel Casserole A Spicy Perspective Hey y’all! i’m back with another easy stovetop recipe. this time it’s rotel chicken spaghetti! enjoy 😉1 1 2 2 pounds of chicken breast 4 oz velveeta cheese1. Instructions. preheat the oven to 350 degrees fahrenheit. grease a 9×13 inch baking dish with non stick spray or butter. in a large bowl, stir together mushroom soup, chicken broth, and canned tomatoes until well combined. layer cooked spaghetti into the bottom of the greased dish. Drain well and set aside for a minute. add the cream of chicken soups, rotel with juices, sour cream, chicken broth, 1 cup of the mexican cheese, and all the seasonings to the pot you cooked the pasta in. mix until thoroughly combined. then fold in the cooked pasta and shredded chicken until everything is well coated. Top with shredded cheese and diced onions before serving. baking option: preheat oven to 350° f. spray a 13" x 9" baking dish with pam, or grease with shortening. spread the ingredients from the saucepan the cheese sauce with the cooked spaghetti and chicken into the dish and bake uncovered for 40 minutes.
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