Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.
King Ranch Chicken Soup - THE BEST soup I've ever made! All the flavors of King Ranch Casserole in soup form. Rotisserie chicken (or leftover turkey), cream of chicken, cream of mushroom, Rotel tomatoes, spices, College Inn chicken broth, Velveeta and tortillas. Ready in under 30 minutes. Can also make in slow cooker.