Ro-tel Chicken Casserole - from Mom (who knows where she got it)
4 chicken breasts
1 lb Velveta cheese (yes, I use the 2% and it works well)
10 oz of spaghetti
1/2 stick butter (lowfat margerine is what i prefer and you can go with less)
1 can Ro-tel tomatoes
1 can cream of chicken soup
Preheat the oven to 350.
Begin by boiling your chicken in plenty of water. I struggle with cooking tender chicken. Mine almost always turns to rubber. Does anyone have a secret in making it tender? I even bought is fresh today. The recipe calls for 4 chicken breasts. Sometimes I use the tenders. (Mom taught me those cook faster and she is correct. Less cutting as well.) I used about 3 fresh chicken breasts and cut off a LOT of it. (I am picky when cooking meat.) It says to cube it. I shred it. It is a texture thing...Place the chicken aside for now.
Add about 10 ounces of pasta noodles into the chicken broth from the chicken you just boiled. Spaghetti noodles work well. So does linguini. Today was spaghetti. (You can add lib on this. The recipe calls for 7 ounces but I almost always use more..especially if you are feeding a group or want to freeze some.)
I know, this isn't the good FOR you part but it is the GOOD part. Melt the cheese and butter in the microwave or a large saucepan. (You need to act fast on the next steps. Working with melted velveeta can be tough.)
Add soup, Ro-tel and chicken. I like the spicier Ro-tel when making it for myself. (You can't go too spicey if you ask me.) Any flavor will work. I also drain the Ro-tel. You don't have to drain it well but it has been "runny" before when I didn't. I used a soup can size today. A larger can may be added if you are a Ro-tel fan.
Drain spaghetti and mix well. Put in 9x11 casserole dish. Bake at 350 degrees for 15 minutes. Don't eat too much!!
