Cheesy Rotel Chicken Recipe (low carb + keto friendly)
RECIPE---
This amazing Rotel Chicken is the perfect cheesy recipe for a busy weeknight! Ready in 30 minutes, keto friendly, and under 6 net carbs!
My Momma’s Rotel Chicken Casserole | Marching In With Casseroles Collaboration 2022
When my mom made this casserole, we knew it was going to be a good day. It’s easy, a crowd pleaser, and quick to throw together.
To make it in the slow cooker:
1 to 1.5 lbs chicken, cooked and shredded
2 c shredded cheddar cheese
1 regular sized bad Doritos, crushed
2 cans cream of mushroom soup
2 cans cream of chicken soup
1/2 c broth or water
1 or 2 cans Rotel, drained (your preference. Salsa can also be used)
Cook on low for 4-6 hours. Cook on high for 2-3 hours. Can be baked in the oven at 350 for 25-30 minutes or until golden brown and bubbly.
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March 27th: Greg’s Kitchen
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Creamy Southern Chicken Spaghetti with Rotel | Comfort Food | Restless Chipotle
The creamiest cheesy chicken spaghetti recipe ever with just the right amount of spicy Rotel tomatoes!
It's a great way to use up leftover chicken, too!
This easy casserole is ready in just 30 minutes and can be assembled a day or two ahead of time, or frozen for up to 3 months, and baked when you're ready to eat.
It's a must at potlucks - great way to feed a crowd or a hungry family for cheap!
Get the printable recipe, slow cooker instructions, nutrition information, tips, and more on Restless Chipotle -
1.5 pounds boneless chicken breast, or more if desired cooked and shredded or cubed
16 ounces spaghetti, broken in 2-inch pieces
29 ounces cream of chicken soup, (2 - 14.5-ounce cans condensed)
10 ounces diced tomatoes & green chiles (I use Rotel tomatoes)
6 ounces cream cheese (I use Philadelphia brand - and recommend it)
3 cups Cheddar cheese, shredded from a block - divided use (12 ounces total)
¼ cup heavy cream, you can use milk if you prefer
1 cup bell peppers and onions mixed
Instructions
Cook the chicken breast if it's raw then dice or shred it and set aside - or used cooked rotisserie chicken.
If using fresh onions and peppers saute them in a little butter until soft.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
Stir the cooked chicken into the cheese mixture.
Stir the pasta, onions and peppers into the chicken and cheese mixture.
Spoon into a greased 13x9-inch casserole dish.
Top with remaining 1 cup cheese.
You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate a day or two until ready to bake.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
Remove from the oven.
Let stand for about 5 minutes for the cheese to settle then serve hot.
Seasoned Salt Recipe -
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13x9-inch pan with cover
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Cheesy Stovetop Rotel Chicken Spaghetti
Hey y’all! I’m back with another easy stovetop recipe. This time it’s Rotel Chicken Spaghetti! Enjoy ????
1 1/2-2 pounds of chicken breast
4 oz Velveeta Cheese
1 1/2 cups half and half
1 can Rotel
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
6-8 oz thin spaghetti
1/2 cup sharp shredded cheese
1/2 cup mild shredded cheese
1 tsp Salt, black pepper, garlic powder & onion powder
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