Rotel Chicken |
| Name: |
Keri |
| Base: |
LRAFB |
| Recipe: |
4-5 Chicken Breast
1 Can of Cream of Mushroom Soup
1 Stick of butter
3 chicken bouillon cubes
3 gloves of garlic
8oz fresh mushrooms (optional)
1 can of Rotel Tomatoes
1 lb Velveeta Cheese
1/2 cup half & half
1/4 cup red wine(optional)
1 lb vermicelli (or pasta of choice, angel hair works too)
salt/pepper to taste
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Preheat oven to 375 degrees
Boil noodles/set aside
Boil chicken breast in Bouillon cubes. After chicken is boiled, cool and then shred the chicken/set aside.
Melt butter and saute garlic, mushrooms and onion.
In a large sauce pan; combine the cheese, soup, rotel tomatoes and half & half. Simmer all ingredients until the cheese is completely melted.
After the cheese is melted add everything to the pot:
chicken, pasta, seasonings and cheese mixture.. Stir until all is mixed well and then pour into a LARGE baking dish.
*****(this makes ALOT, but it freezes very well !!!)*******
Bake at 375 for 30 minutes or until bubbling hot..... Serve with bread of choice.
This gets LOADS of compliments !!!!!!!
ENJOY!! |
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