Tag Archives: velveeta

cheesy chicken ro-tel dip

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cheesy chicken ro-tel dip  I  frozen pizza, again?

 
For my 50th blog post I am sharing with you the first recipe I created as a new Domestic Engineer (thanks to my friend Beth for the awesome job title!). I say first recipe, but now that I think about it, this is really the only recipe that I have created completely on my own so far. I should work on that.

 
Here’s the story behind the dish:
This dip was created purely by accident. A few months after we moved here some fellow pastors’ wives and I got together for a Girls’ Night In. We were each supposed to bring a finger food, and I decided to take the opportunity to make a dip I had been wanting to try out.

The night of the party I go to make the dip only to discover that I don’t have everything I need, so I begin to freak out. (Not one of my finer moments.) Not only does it look like I can’t bring a dish like I promised, but I would also be making a bad impression on my new friends! Russell hears me freaking out and comes to see what’s going on. He helps me calm down enough to gather my thoughts and to think about what I can bring instead. Thinking through what is in my kitchen I somehow come up with the idea that these 4 ingredients would taste good together.

So I literally dump them all into a baking dish, finish getting ready, and run out the door; I didn’t even have time to heat up the dip because I was running late, but my friend let me heat it up in her oven when I got to her house. Thankfully the story has a happy ending as my friends all raved about the dip and made me promise to make it the next time we got together.

 
cheesy chicken ro-tel dip  I  frozen pizza, again?

Thanks to my friend Teri for being a hand model!

 
Cheesy Chicken Ro-Tel Dip
From the Kitchen of: Frozen Pizza, Again? (technically pre-FPA)

Prep Time: 25-35 mins
Servings: a lot!
Difficulty: Super Easy

{Ingredients}
1 (16 oz) block 2% milk Velveeta cheese, cubed
1 (8 oz) block reduced-fat cream cheese, cubed
2 cups cooked, shredded chicken
2 cans Ro-Tel, drained
tortilla chips

{Instructions}
Combine all ingredients in a 2 ½ quart baking dish that has been coated with non-stick cooking spray. Bake at 350°F until cheese is melted and everything is heated, about 20-30 minutes, stirring halfway through. Serve warm with tortilla chips.
 


-♥-
Katy

 

Linking up to: Tasteful Tuesdays, Saturday Show & Tell, and Monday Funday.

 
 
If you liked this recipe, you might also be interested in:

chicken rotel pasta  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? pita bread  I  frozen pizza, again?

Chicken Ro-Tel Pasta // Sausage Cheese Crescent Squares // Pita Bread

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chicken ro-tel pasta (a.k.a. chicken spaghetti)

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chicken rotel pasta  I  frozen pizza, again?
I had never heard of chicken spaghetti until we moved here. The first time I had it was at a church fellowship soon after we moved in, and from that day I’ve been a fan of chicken spaghetti. And who wouldn’t be? It’s cheesy with pasta and chicken and a little kick from the Rotel. Yum!

Now technically this dish isn’t called Chicken Spaghetti, but it’s pretty much exactly like the dishes that have been served to me as chicken spaghetti. I’ve seen other chicken spaghetti recipes on the internet that involve cream of mushroom and cream of chicken soups. Those sound more like my mama’s chicken tetrazzini than chicken spaghetti.

 
[How many times can I say “chicken spaghetti” in one post? Let’s see… so far, 8!]

 
The only major change to the recipe I made is not putting it in the oven. The original recipe said to transfer the contents of the pot into a casserole dish and bake for 30-40 mins. My pasta was ready to eat after all the ingredients were mixed in and I saw no point in sticking it in the oven, especially since the cheese was already melted.

If you’ve never had chicken spaghetti before, you are in for a treat! We really enjoyed this dish; Russell even told me it was “really good!” before I asked him his opinion!

 
chicken rotel pasta  I  frozen pizza, again?
Chicken Ro-Tel Pasta (a.k.a. Chicken Spaghetti)
Slightly Adapted From the Kitchen of: The Thread Affect

Prep Time: 45 mins
Servings: 4

Ingredients
2 large chicken breasts
1 large green bell pepper, chopped
1 onion, chopped
¾ stick (6 tbsp) of butter
8 oz spaghetti noodles
1 can Ro-Tel tomatoes and green chilis, drained
1 tbsp Worcestershire sauce
1 lb Velveeta (I used 2% milk Velveeta)
salt and pepper, to taste (optional)

Instructions
Boil chicken breasts in water in a large pot (I used a 5 qt chili pot).  Save 3 ¼ cups of the chicken broth for cooking the spaghetti.

While chicken is cooking, sauté the pepper and onion in butter until soft. Remove from heat.

Remove the cooked chicken from the pot, and set aside. Drain chicken broth, reserving 3 ¼ cups for the spaghetti. (I poured the liquid through a mesh colander into a measuring cup to remove any “impurities.” After I emptied the pot I rinsed it before reusing it.) Cook the spaghetti in reserved chicken broth, according to package directions.

Once spaghetti is cooked do not drain. Reduce heat to medium. Add Ro-Tel and Worcestershire; cook until liquid is mostly absorbed.

Cut the Velveeta cheese into small cubes and add to pot; stir until melted.

Add the pepper and onion.

Tear the cooked chicken into bite-size pieces and add to the spaghetti mixture.  Salt and pepper well (optional).

Stir until all ingredients are well blended. Serve immediately. (Velveeta gets rubbery again when it cools off.)

 
 
[That’s a total of 11 times to say “chicken spaghetti” in one post!]


-♥-
 Katy