Monday, May 4, 2009

Rotel Chicken

The kids call this Cheesy Chicken Spaghetti. I call it an easy dinner that everyone seems to love.

Rotel Chicken

3 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 pound 2 % Velveeta
1 can Rotel tomatoes with chiles (I buy the mild version) - undrained
1/2 stick butter/margarine
8 ounces thin spaghetti

Boil the chicken breasts for 15 minutes. Remove from water and set aside to cool. Add the spaghetti noodles to the boiling water and cook according to package directions.

Meanwhile, in a large frying pan, melt margarine over medium-low heat. Mix in cream of mushroom soup, Velveeta and Rotel tomatoes. Cube up cooled chicken breasts and add to frying pan. Drain noodles and mix together with cheese mixture.

Pour into a greased 8x11 casserole and bake at 350 degrees for 30 minutes.

*Be sure to come back Friday for Five Ingredient Fridays. Last weeks winner won a $10 Walmart gift card!*


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lindsay_2181 said...

thanks for sharing, i will have to try this next week!

shopannies said...

sounds delicouos