owl, dilute the cream of chicken soup with the remaining broth
Saute onions in butter. Add soups & tomatoes.
Cube Velveeta, add & simmer until it melts.
Add chicken.
Crumble Doritos in bottom of casserole (save a few for top of casserole).
Add chicken mixture and top with remaining Doritos.
Bake at 350 for 30 minutes.
Melt Velveta with Rotel, stirring occasionally.
Preheat oven to 350 degrees.
Boil chicken breasts until done.
While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
Dice chicken, add to cheese mixture, and bake for 20 minutes.
Combine soups, rotel and chopped onion in a bowl, stir well.
Spray a 13x9 pan with pam and layer soup mixture, shredded chicken, grated cheese and crushed Doritos on top.
Bake at 350 for 30-35 minutes, until bubbly.
Boil chicken breasts, cool & cut up. Reserve 3/4 cup chicken broth for use later.
Boil pasta in remaining chicken broth until done.
Saute pepper, onion and mushrooms in butter until tender.
Add velveta until melted.
Add rotel tomatoes, worcestershire sauce and chicken.
In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup chicken broth.
Bake at 350 for 45 minutes.
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.
Cook chicken until tender.
Debone chicken and reserve 1 quart of chicken broth.
Cook spaghetti in chicken broth until tender, do not drain.
Saute bell pepper and onion in margarine.
Add to spaghetti.
Add other ingredients including chicken and cheese (cut cheese into small pieces).
Pour into 1 large or 2 small casserole dishes.
Bake at 350\u00b0 for 20 to 30 minutes.
This dish freezes well.
arge pan and brown the chicken in batches until it's
It is better to precook the bell pepper and onion to keep cheese from burning.
Boil chicken until chicken is done.
Take chicken out and put aside to cool.
Boil spaghetti noodles in chicken broth until done.
Drain noodles and place them in bottom of casserole dish.
Place cut up chicken, onions and bell pepper on top of noodles.
Place slices of Velveeta cheese over all. Cook slowly (covered with foil).
Casserole is done when onions and bell pepper are cooked and cheese is melted.
Saute Bell peppers, onion and celery in butter.
Boil chicken with salt and pepper.
Retrieve the chicken, save the water to boil the noodles in.
Chop the chicken, set aside.
Drain the noodles, set aside.
Combine velveeta cheese, Rotel, chicken soup and English peas.
Put all together in a large baking pan.
Bake at 350 for 20 minutes.
You can put this in a crock pot to keep warm.
Boil spaghetti and chicken breasts until done.\tCombine Cheez Whiz and Ro-Tel tomatoes.
Microwave until cheese is melted.
Then add soup to mixture and dice chicken and add to mixture.
Grease 9 x 13 casserole dish with cooking spray.
Place cooked spaghetti in dish and pour mixture over spaghetti.
Salt and pepper.
Top with shredded cheese.
Bake on 350\u00b0 for 30 minutes.
Boil chicken breast and take out bones.
Cut in cubes.
Boil spaghetti in chicken broth.
Melt cheese and butter in pan.
Add soup, Ro-Tel and chicken.
Drain spaghetti and mix well.
Pour in a casserole dish and bake at 350\u00b0 for 15 minutes.
Boil, cool and debone chicken.
Crush chips.
Put in bottom of casserole dish.
Place deboned chicken over chips.
Mix together remaining ingredients.
Pour over chicken.
Top with grated cheese. Bake 40 minutes at 350\u00b0.
Layer ingredients in a 9 x 13-inch baking dish.
Pour chicken bouillon with cornstarch over the casserole.
Bake at 400\u00b0 until bubbly.
Boil chicken and save at least 1 1/2-quarts broth.
If not enough broth, use 1 can of chicken broth with water to make 1 1/2-quarts.
Saute onion, bell pepper and celery in butter.
Cook, cool and debone chicken.
Cut up in small pieces and layer in 9 x 13-inch pan.
Boil chicken; reserve broth. Boil spaghetti in broth. Cook pepper and onion in oleo until tender. Mix all ingredients in baking dish. Cover and cook at 350\u00b0 for about 30 to 45 minutes, until bubbly.
een prepared, fry off your chicken breasts in a frying pan
Remove chicken from broth, debone and cut in pieces when cooled.
In broth, boil onion, bell pepper and spaghetti.
When done, drain a small amount of liquid (should be soupy).
Add Velveeta cheese and Ro-Tel tomatoes.
Add chicken.
Mix well. Pour into 9 x 12-inch baking dish and bake at 350\u00b0 until bubbly. Make ahead and refrigerate.
Can be frozen.
Melt margarine in large skillet.
Add chopped onion and bell pepper.
Cook until tender.
Add cheese (cut up) and stir until melted.
Add Ro-Tel, chicken and cooked spaghetti.
Stir really well.
Gently fold in English peas so that you don't smash them. Bake in oven at 350\u00b0 for 30 minutes or until starts turning brown on top.