EASY Rotel Chicken SPAGHETTI using PRECOOKED Chicken | RECIPE of the WEEK | Budget Friendly Meal
The RECIPE of the WEEK is an easy Rotel Chicken Spaghetti. This recipe uses pre-cooked chicken which makes it a budget-friendly meal.
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To see how we make spatchcock chicken, click here...
Recipe for Rotel Chicken Spaghetti
1 Rotisserie chicken, deboned (we use leftover chicken from the spatchcocked chicken)
1 package of spaghetti
1 lb. of Velveeta
1 can of cream of mushroom soup (we make cream of chicken soup instead, using this recipe
1 can of Rotel tomatoes with green chilies
1/2 tsp garlic powder
salt and pepper to taste
shredded cheese
Boil pasta to al dente following package instructions.
While pasta is cooking, debone chicken and cut Velveeta into cubes.
Also, make cream of chicken soup if you are making it instead of using canned.
Strain pasta and then add back to the pot with the rest of the ingredients.
Cook the pasta mixture over medium-low until cheese is melted and ingredients are mixed well.
Put pasta mixture into a 9X13 dish, top with shredded cheese, and bake in a preheated oven at 375 degrees for 20 minutes until golden brown and crispy.
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How To Make: Velveeta Rotel Dip - EASY cheese dip
This is how to make Velveeta Rotel Cheese Dip.
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So Easy!!! Mexican Red Rice Recipe - Rotel Red Rice With Chiles Recipe - Glen And Friends Cooking
Mexican Red Rice Recipe - Rotel Red Rice With Chiles Recipe - This is a simple Mexican Red Rice recipe that I learned from a chef on a trip to Mexico City. This is home cooking chef style; with all of the shortcuts and recipe hacks that chefs will use on their day off. It may not be 'true' Mexican cooking or a true Mexican Rice recipe... But I learned it from a Mexican chef, in Mexico City; so there is that to deal with. This is Mexican Red Rice in a rice cooker hack made with Rotel Tomatoes.
Ingredients:
2 garlic cloves, peeled
1- 284 mL (15-ounce) can Ro✮Tel
22 mL (1½ Tbsp) vegetable oil
375 mL (1½ cups) long-grain white rice
310 mL (1¼) cups broth
7 mL (1½) tsp salt
5 mL (1 tsp) Mexican oregano
2 mL (½ tsp) ground cumin
1-2 fresh hot green chiles, pressed
Chopped cilantro for serving
Method:
In food processor process the garlic and Rotel to a smooth puree.
In a 6-cup rice cooker, stir together the oil and rice to completely coat.
Turn on the rice cooker and lightly toast the rice.
Stir in the Rotel puree, broth, salt, Mexican oregano, and chiles.
Cover and let it go until it just comes to a boil; stir the pot to make sure everything is mixed.
Let the rice cook until the cooker flips to keep warm.
Fluff the rice, re-cover, let stand on keep warm setting 10 to 15 minutes before serving.
For everyone who doesn't know what Ro✮Tel is...
The original Texas family recipe - made with a signature blend of vine-ripened tomatoes and zesty green chilies and a savory mixture of secret spices.
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