Boil whole potatoes with skins on until done. Cool.
Slice and lay in a large casserole dish.
Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.
Boil chicken.
Chop onion and pepper and saute in butter.
Add both cans of rotel and velveeta.
After melted add mushrooms.
Boil noodles in chicken broth, drain and add cream of chicken soup to the noodles.
Mix everything together Bake at 350 for 45 min.
or until bubbly.
Preheat oven to 350 degrees.
Spray deep dish pie plate with cooking spray,set aside.
Mix together first eight ingredients, in a large mixing bowl.
Pour egg mixture into prepared pie plate.
Add SPAM and Velveeta evenly into eggs.
Bake for 40 minutes until middle puffs up and center is firm.
Check for doneness by inserting knife near the middle of the quiche.
Let sit for 10 minutes.
Melt stick of butter and saut onion and bell pepper.
Add Rotel diced tomatoes, and Velveeta.
Cook mixture over low heat, until all cheese melts.
Put potatoes in 9 x 13 casserole dish, over with cheese mixture and bake at 350\u00b0 about 20 minutes or until heated through.
Put Rotel (and its juice) and cubed Velveeta in the slow cooker.
Cover and cook on low for about 2 hours.
Stirring occasionally.
Serve with the Tortilla chips.
Brown chicken and cut into 1 inch pieces.
Add 2 cups of water bring to a boil.
Add the 2 cups of macaroni cook on medium heat for 15 minute or until all of the water is gone (mix often so it does not stick).
Add 1 can of Rotel and 10 oz. of Velveeta cheese.
Melt and serve.
In large saucepan bring to boil water, bouillon, and vegetables until vegetables are tender.
Let cool to lukewarm.
Blend all in blender.
Slightly blend to reduce size of vegetables.
(Omit this step of cooling and blending if you desire large chunks of vegetables in soup.)
Return to saucepan.
Add Rotel and Velveeta. Do not boil.
Heat on low and serve.
Freezes well.
One serving is one cup.
Brown ground beef in large skillet over medium-high heat.
Add minced garlic and continue to cook for 3 or 4 minutes.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
Add Rotel and tomato sauce to beef and garlic.
Add garlic salt, black pepper, onion powder and chili powder. Simmer on medium-low for 10 minutes.
Combine beef mixture with pasta and top with freshly grated parmigiano-reggiano. Enjoy!
Mix gravy mix with hot water. Add velvetta and microwave until creamy and smooth.
Add rotel, and chicken and cooked spaghetti.
Bake at 350 for 10-15 minutes to cook through.
Boil the chicken for one hour.\tCool.
Melt cheese, Boil noodles until tender.
Tear chicken into pieces.
Mix cheese, noodles, rotel and chicken together.
Put into casserole dish and bake at 350\u00b0 for about 30 minutes.
Melt together Rotel and Velvetta.
Add to cooked, drained spaghetti.
Stir in chicken, may substitute canned chicken for diced chicken breasts.
May also add Mushrooms if you like.
Meanwhile, add potatoes, mushrooms, peppers and onions to drippings; cook 10
Slowly melt butter and Velveeta.
Can be done in microwave. Add cocoa and vanilla.
Mix well.
Add powdered sugar and nuts.
Mix well.
This will be very stiff.
The last pound of powdered sugar may need to be added and mixed by hand.
Pour into buttered cookie sheet or 2 (9 x 13-inch) cake pans.
This makes about 6 pounds of very creamy and delicious fudge. Stores well.
Boil chicken, take out of broth.
Cook pasta in broth.
Saute bell pepper and onion and add to cooked pasta.
Add all other ingredients, place in casserole dish.
Bake at 350 for 30 minutes.
boil; add the potatoes and cook for about 4 minutes
Layer chicken, onion slices and Velveeta cheese in order listed in 11 x 14-inch baking dish. Sprinkle with 1/2 of chips. Pour mixture of tomatoes and soups over chips. Top with remaining chips. Bake at 350\u00b0 for 45 minutes. (Does best if covered with foil during baking. Uncover last 10 minutes to brown top.) Makes 12 servings.
ave broth.
Remove skin and cut chicken into bite size
Bring water, butter and salt to rolling boil; add macaroni.
Cook over medium heat for 8 to 10 minutes or until water is cooked down a bit and pasta is ready.
Take off heat. DO NOT DRAIN.
Add evaporated milk and Velveeta cheese.
Stir, then cover pot and allow to sit for a few minutes until cheese is melted.
Uncover and stir again.
If too dry, add more evaporated milk.
Serve.
Prepare pasta as per package directions. Drain.
Return the pan to the heat and add butter over medium heat. Add cream cheese and Velveeta. Stir until melted. Stir in onion powder and garlic powder.
Add pasta. Stir and heat until pasta is warm and coated. Season with salt and pepper.
Cook spaghetti in chicken broth; drain.
Saute onions and bell pepper.
Add soups, tomatoes with liquid and Velveeta.
Heat until cheese has melted.
Put spaghetti in casserole.
Place chicken on top of spaghetti.
Pour soup mixture over chicken and spaghetti. Bake at 350\u00b0 for 30 minutes.