Tuesday, April 14, 2015

Rotel Chicken




When the Mr. and I lived in Nashville, we were "adopted" by a great family.

John was my boss, both at my full-time job and at the church where he and I served on staff part time.

Ms. Kaye, his wife, was the church cook and was fantastic at everything!

We became fast friends with the two of them!

Ms. Kaye and I shared the love of good bargains, fun shopping, and cooking together!

It's been a lot of years since we have lived in Nashville, but we still keep up with our friends,

and on the occasions when we get to see John and Kaye, we always pick right up where we left off!


This recipe is one of the many I have from Ms. Kaye.

I like this for many reasons:

  1. It's easy.
  2. It's great for a crowd . . .or a family with guaranteed left-overs.
  3. It makes a lot.
  4. It's adaptable. 
That's enough reasons to make it!

Today, I had left-over turkey I had baked over the weekend that I wanted to use.  Because the poultry was already cooked, this delicious casserole threw together in a flash!  

Rotel Chicken

1 chicken, cooked, deboned and chopped (or use cooked turkey or left over baked chicken, etc)
8-12 oz of spaghetti pasta (I use gluten free)
1 onion, chopped*
1 green pepper, chopped*
8-10 mushrooms, chopped*
1/4 cup butter
1-2 pounds Velveeta cheese (to "lighten" add only 1 pound.  If you LOVE cheese, use 2 pounds!)**
1 can rotel

Preheat oven to 350 degrees.

Cook the chicken if you are not using left-over poultry.

Cook the noodles until done, reserve the cooking liquid.

In a large pan, add the butter to melt. Add the chopped veggies and cook until tender.

Add the chopped chicken (or turkey) to the veggies and stir.

Add the cooked noodles, Velveeta, cubed, and the rotel to the veggie/meat mixture.  Stir/toss to melt the cheese and incorporate all the ingredients together. 

Add a bit of the pasta water to thin, if desired.  I always add some additional pasta water when I am mixing this together because I like it a bit "loose" before I heat it in the oven.  Also, I don't want the casserole to be too thick from the Velveeta.

Pour into a casserole pan, a 9x13 baking dish, or two 9x9 pans. 

Heat in the oven until thoroughly heated.

Serve with a green salad.

* add more of these veggies if you desire, or omit if you don't desire!
**Honestly, 1 pound of Velveeta is ample, but 2 pounds is very tasty!




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