Chicken Rotel
Servings: 10
Ingredients
- 6 large boned and skinned chicken breast halves cooked
- 1 large onion chopped
- 2 tablespoons olive oil
- 10 ounces tomatoes with green chilis diced
- 2 lbs. Velvetta cubed
- 10 ounces green peas frozen
- 16 ounces angel hair pasta
Instructions
- In a dutch oven, place boneless, skinless chicken breast halves and cover
- with water. Add 1 tablespoon chicken bouillion granules. Bring to a
- boil, reduce heat and simmer until fork tender. Cool. Remove chicken from
- broth and chop. Add more water and chicken bouillion if necessary to pan
- and cook pasta. Pour off chicken broth and leave in dutch oven. In
- another boiler, saute chopped onion in olive oil. Add Rotel and Velvetta
- and stir over low heat until melted. Turn heat off. Stir in chicken.
- Pour over pasta in dutch oven and mix together. Stir in peas. Pour into
- 13x9 pan sprayed with Pam and bake at 350 degrees until lightly browned
- and bubbly.
Notes
NOTES : For a lower fat version, substitute light velveeta.
Recipe By: Sherry Moman
Serving Size: 10
Serving Size: 10
Leave a Reply