Comments on: Rotel Chicken Spaghetti Casserole

By: Judith Hanneman

Judith Hanneman — Sun, 29 Jan 2017 21:34:07 +0000

In reply to Ann Nell.

There are so many ways to make this. I find the same thing with anything with pasta in it Ann–even if it’s only sitting for less than 30 minutes! But on reheating, it’s a must to add more liquid! And the black olives are a real winner with me. I love them and they’re going in the next time I make this!

By: Ann Nell

Ann Nell — Sun, 29 Jan 2017 18:56:46 +0000

I’ve made this for over thirty years. It is delicious and can easily feed a crowd if you increase the ingredients.
I always add grated carrots, diced onions and chopped bell pepper to give it more color. I generally boil my chicken breasts and use the broth from cooking the chicken to boil the spaghetti and veggies.
One thing I always add to the water when boiling the chicken is some chicken base granules.
Since the spaghetti always soaks up the sauce, I make the sauce recipe doubled and save some of the broth water to add to the casserole when I reheat it for leftovers.
This is basically a recipe you can add what you want.
Add some sliced black olives when you mix the ingredients together in the casserole dish.

By: Judith Hanneman

Judith Hanneman — Sun, 29 Jan 2017 18:02:10 +0000

In reply to Callen.

Thanks for letting me know Callen. Updated.

By: Marisa Franca @ All Our Way

Marisa Franca @ All Our Way — Sun, 29 Jan 2017 17:31:16 +0000

I really think we should own stock in Ro-tel tomatoes. We use them all the time, including making the famous dip 🙂 We haven’t made a casserole such as this one — hubby says we have to watch our weight. Well, I’ve been watching — go up 🙁 But as a treat this would be great — I’m pinning.

By: Callen

Callen — Sun, 29 Jan 2017 13:11:28 +0000

The ingredients call for chicken strips and the directions call for cubed chicken. Which is it? Also, the ingredients refer to a note which is not present.

Thanks.