Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Rotel Pasta Chicken




Source of Recipe


WKRG
Rotel Pasta Chicken


2 cups margarine
2 large yellow onions, chopped about ¼ inch
2 TBS. chopped garlic
6 TBS. Greek seasoning
20# whole 8-piece cut chicken
5# Velveeta cheese
2, #5 cans cream of mushroom soup
3, 28oz. cans Ro-Tel tomatoes with green chilies, ORIGINAL
spaghetti noodles (enough to fill a full sized 6” deep hotel pan ½ full)
3 cups whole milk
3 cups broth from the chicken cooking


1. Place the chicken in a large stock pot and add water until the chicken is covered;

2. Place on stove and boil until chicken is done (about an hour or so);

3. Save 3 cups of the broth from the chicken, then drain and rinse under cool water – cool the chicken just enough so the it can be handled without burning your fingers;

4. Carefully de-bone and shred the chicken – double-check that there are no small bones left; set the shredded chicken aside;

5. In a large stock pot, add the margarine, onions and garlic and cook until onions are slightly golden;

6. Add the Velveeta cheese (cut into chunks), cream of mushroom soup, Ro-Tel tomatoes, milk, chicken broth, and Greek seasoning and cook under a low heat until smooth and the cheese is fully melted;

7. Fill a full-size, 6” deep hotel pan half way with cooked spaghetti noodles then spread the chicken on top;

8. Pour in the cheese mixture, stir thoroughly, and bake in the oven for about 45 minutes.