My dear friend Teresa, who I've known since Scott and I were married, has been emailing me and messaging me on FB, asking for a recipe that my mom had given her years ago on a trip to New Orleans. It was this totally yummy chicken, pasta, and cheese "casserole." Today, I finally checked that task off of my "to do" list and thought I would share it with you, too! It's actually quite simple and it makes A LOT of food ... you could definitely divide it into separate casserole dishes, have one for tonight, and freeze the other to have on one of those crazy, busy nights when you have no idea of what to cook! So, without further adieu, here's the recipe {sorry I don't have pictures to share!!}
Chicken Rotel Pasta
5 to 7 lbs chicken leg quarters
20 oz Velveeta Cheese
1 lb spaghetti noodles
1 10 oz can of diced Rotel {original}
1 10 3/4 oz can Cream of Chicken
1 large onion, chopped
5 stalks celery, chopped
Preheat oven to 350 degrees.
Saute onion and celery. Boil chicken and noodles {separately}. Cut cheese into cubes, and combine with Rotel tomatoes in a microwave bowl. Microwave mixture, stirring frequently, until cheese has melted
In a large casserole dish, combine de-boned chicken, noodles, sauteed onions and celery, Cream of Chicken soup, and Rotel cheese mixture. Mix and cover; bake about 30 minutes at 350 degrees.
Credit for this recipe goes to my cousin's wife. I hope you all love it as much as our family does!!
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