Rotel Chicken Pasta

My sister requested that I make this Rotel Chicken Pasta and since it was such a hit with her I decided to share it with you. I have to admit it is GOOD. I mean close your eyes and savor every bite good. 

This dish is not hard to make but does require prepared chicken. If you want to cut back on prep time suggest using a rotisserie chicken from the deli section of your grocery store. Another fast option would be purchasing a package of precooked chicken from the freezer section. 

No matter how you decide to prepare it this is pure comfort food. It will make your heart smile. 

                                    

Recipe

What You’ll Need

3-4 boneless skinless chicken breast (or rotisserie)

1 medium bell pepper (diced)

1 medium onion (diced)

2-3 cloves of garlic (finely diced or grated or ½ teaspoon of garlic powder)

1 tablespoon butter

1 package penne pasta or 8-10 oz. spaghetti

1 can cream of chicken soup (10 ¾ oz.)

1 can Rotel with diced chilies (10 oz.)

8-10 oz. of Velveeta cheese cubed

½ cup of shredded cheddar

Nonstick cooking spray

Putting It All Together

Preheat oven to 350 degrees

Prepare pasta according to package directions (I always add salt and olive oil to the pot when make pasta just a little trick I learned watching Rachel Ray.)

Cube or shred the cooked chicken

In large skillet over medium heat melt butter add chicken diced bell pepper, onion and garlic cook until there is not liquid left in the skillet

Stir in soup, cubed Velveeta and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Once cheese melts stir in pasta and add to a lightly greased 9x13 casserole dish treated (I lined my with aluminum foil and then treated it with nonstick cooking spray. I hate scrubbing dishes!)

Top with shredded cheese

Cook at 350 degrees for 30 minutes or until heated through.

I usually serve this pasta with a green salad and warm crispy garlic bread.

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne

If you like this easy recipe you might like these:

Cowboy Goulash

                                       

Taco Casserole

Chicken and Wild Rice Casserole

I’m always looking for new recipes. I love looking at cooking blogs, websites, and of course Pinterest. I also love looking through cookbooks. I found this recipe in the Better Homes and Gardens Cookbook. You know the one with the red and white checked cover that your grandmother kept on a shelf in her kitchen. It’s been updated a few times but it’s still full of great recipes just like this one for Chicken and Wild Rice Casserole.

Recipe

What you’ll need:

6oz package of wild rice mix (I used two boxes of Rice-a-Roni)

2 cups of cooked shredded chicken

10 1/2 ounce of cream of chicken soup or condensed chicken with white and wild rice soup (I used cream of chicken)

1/2 cup of sour cream

1/2 cup of shredded Parmesan cheese

1/3 cup of dry white wine or chicken broth (I used the chardonnay I had in the fridge)

1/2 teaspoon of dried basil

2 tablespoons butter

1 stalk of celery chopped (optional)

Putting it all together:

Preheat oven 350 degrees

Prepare rice according to package directions

While is rice is cooking in a large skillet over medium heat melt butter then cook onion until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

Transfer to a 9x13 casserole dish sprinkle cheese on top and cook uncovered for 30 to 35 minutes. Garnish with Parmesan cheese (optional)

The hubby said this was one of the top five dinners I’ve ever cooked. I hope your family enjoys it too.

Like this recipe? Follow me on Facebook and never miss a single recipe!: New South Charm

Happy Cooking Y’all!

Susanne



Easy Monogram Craft

 

Monograms are popping up everywhere; stores like Hobby Lobby and Michael's have shelves full of blank letters just waiting for you to buy and put your creativity to work. A few weeks ago I bought a chipboard letter E on clearance at Hobby Lobby. I didn't know what I would do with it but I knew the deal was too good to skip. I surfed around on Pinterest and found a few ideas I liked but nothing jumped off the screen. Instead I combined a couple of ideas and created something simple and adorable

 

 

What You'll Need:

 the craft letter of  your choice 

a blank canvas fitted to the letter

a piece of scrapbook paper

craft paint

paint brush

hot glue gun and hot glue sticks

                                                             

 

 

 

 

Putting it Together:

 

Step One:

 



 

 



Begin by painting the edge canvas and the letter. I used craft paint since it’s what I had on hand. I painted the letter green to match my kitchen and mud room. I picked brown paint fir the canvas because the scrap paper I chose was mostly brown but there are no rules you can do it any way you want.

 

Step Two:

          

  

Once the paint is dry hot glue the paper in place.

 

 

Step Three:

 

Trim the excess paper from the edges. I did this by flipping the canvas over and slicing the paper with the point of my scissors.


Step Four:

 



 

 

 

Coat both the letter and paper with Modge Podge. I used the gloss formula to add some dimension and texture. If you have the matte formula or don't want to add shine to your monogram that's your choice. That's the beauty of crafting.

 

Step Five:

 

Once the Modge Podge dries center the letter in the middle of the canvas and hot glue in place. 

 

 

 



 

  I added this cutie to my collection. I hope you give this easy craft a try. If you do I'd love to see pictures!

Happy Crafting Y'all!

Susanne



King Ranch Chicken

Currently the Hubby is loving a casserole I started making not too long ago, King Ranch Chicken. This dish is a staple for cooks all over the South. Most Southern girls I know love their Rotel, and I’m no exception. Plus, I have a deep and undying love for cheese and this recipe calls for three different kinds. This casserole is Y-U-M-M-Y and it's my absolute favorite.
 

 

 
Recipe

What You'll Need:

2-3 Cooked Chicken Breasts (shredded)

1 medium onion diced

1 can of Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can of Rotel (I used Mild because I don't really like spicy food)

1 jar (8 oz.) Cheez Whiz

1 cup (8 oz.) shredded cheddar cheese

½ cup (4 oz.) of shredded mozzarella

Splash of Worcestershire sauce

Splash of Tabasco (I used Louisiana Hot Sauce) (optional)

Putting it all together:

Preheat oven to 350⁰

In a sauce pan over medium heat combine: onion bell pepper, Cream of Chicken Soup, Cream of Mushroom Soup, Rotel, and Cheez Whiz. Add in splashes of Tabasco and Worcestershire sauce. Stir occasionally until cheese is melted.

Line a 9X13 casserole dish with foil (you'll think me for the foil when you're doing the dishes) and coat with non-stick spray.

After preparing your casserole dish, cover the bottom with crushed tortilla chips to create a crust.

 

 

Next put down half of the shredded chicken.

 

 

 

 Layer on half of the sauce on top of the chicken spread it with a spoon or spatula if needed.

 

 Repeat the process, beginning with the tortilla chips, then the remainder of the chicken. Pour the rest of the sauce onto the chicken. Top the casserole with cheddar and mozzarella.

All that cheese just makes me so very happy!                          

Like this recipe? New recipes are posted every Sunday.  Follow me on Facebook and never miss a single recipe!: New South Charm

Happy Cookin’ Y’all!

Susanne

Taco Casserole

I love Mexican and Tex-Mex style dishes; so I 'm always looking for a new one to try. This Taco Casserole is easy to make and is filling. 



 I found this recipe in one of those fundraising cookbooks that PTAs and churches sell. While most of the recipes in these books would never pass the muster at a fancy cooking school. They seem to be just right for my family and our lifestyle.

I had some of the leftover casserole the next day is and it was GREAT! So don't forget to pack some up to take to work for lunch. Enjoy.

Recipe

What You’ll Need:

1 pound ground beef

1 small bell pepper (chopped)

1 small onion chopped (I used yellow but if you prefer a little spice use a white onion)

2 cloves of garlic (or a teaspoon of garlic powder)

2 cups shredded cheddar cheese

1 package taco seasoning

1 can of ranch style beans

1 can of Rotel Tomatoes

1 can cream of chicken soup

1 tablespoon butter or Extra Virgin Olive Oil

Putting it together:

Preheat oven to 350 degrees.

In a medium saucepan combine cream of chicken soup, ranch style beans, and Rotel. Mix until blended and heated through.

In a large skillet over medium high heat add the butter or EVOO until warm. Then add in the chopped onion, bell pepper, and garlic. Cook until onion becomes soft and transparent. 

Add in ground beef and brown.

In a 9×13 casserole (I recommend lining the dish with foil) prepared with cooking spray, put down a layer of crushed tortilla chips, then a layer of ground beef then a layer of the sauce, next half of the cheddar cheese. Repeat layers then top off with shredded cheese. 

Bake for 20-30 minutes, or until bubbly.

Serving suggestions top with: sour cream, salsa, or jalapenos 

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 Happy Cooking Y'all!

Susanne