Chicken Rotel

This is one of our favorite dishes, well my daughter is not a big fan but everyone else LOVES it, kinda spicy, noodlely, cheesy, its kinda casserole, kinda soup, whatever it is...its yummy!!

I remember when my mom first made this, our neighbor gave us the recipe and it was a different type of dish for us, but my dad loved it, so it became a regular dish at our house.

I have simplified the recipe over the years, the original recipe called for a uncooked whole chicken, (and sometimes i still do that when they are on sale) and when you cook it you have your broth ....so thats nice....but sometimes time is just not that readily available....so i usually use a Rotisserie chicken (from Sam's 4.99) can't really beat that, much easier and quicker, or if you really want to make it simple you could use a can of chicken pieces, but i like the nice big chunks of chicken in this.

before deboning

After deboning
sorry not a great picture but i like to cut down on dirty dishes so i use stuff thats already dirty (that sounds bad) 

 so colorful

so yummy 


RECIPE:

6 cups chicken broth, use your own if you cooked the chicken
8 oz. spaghetti noodles
1/4 cup butter
1 pepper
1 onion
1 can mushrooms
1 can Rotel tomatoes
1 cup peas
2 TLBS worchestershire sauce
1 chicken
16 oz. Velveeta cheese
salt, pepper, basil & parsley to taste, sorry i never measure this stuff


If using whole uncooked chicken: 
cover with enough water to cover and cook till tender, let cool and debone, measure your broth so you have 6 cups, you can add some water if its not enough.

if using already cooked chicken start here:
in a large pot or dutch oven, combine cut up pepper and onion and sauté with 1/4 cup butter for about 10 min. add broth and bring to a boil, add spaghetti and cook till done (don't overcook) add rotel, mushrooms, peas and worchestershire sauce, bring back to a boil, turn heat down and add cheese, chicken and spices, heat till cheese is melted.

ENJOY!

ROSE