Since I am often asked what my recipe is for my Rotel Chicken Pasta, I've decided to go ahead and share it here.
Ingredients:
1 can of Cream of Chicken soup (I use the Campbell's Heart Healthy version)
2 cans of Rotel (if you like it spicy, opt for the HOT Rotel)
2 12 oz cans of chicken, drained
1 lb linguine
16-20 American cheese singles
1 bell pepper, diced
Directions:
1. On low heat in a pan, combine the Cream of Chicken soup, 2 cans of rotel, American cheese singles, and drained chicken until cheese is melted and creates a thick sauce.
2. Boil the linguine.
3. Microwave the diced bell pepper for 1 minute. Drain the leftover juice and add bell pepper to cheese sauce.
4. Combine the cheese sauce and the linguine in a 9x13 dish and bake for 20 minutes at 325*.
5. Impress your family and friends.
6. Enjoy!
FYI- this dish actually tastes better on day 2, after it has had time to sit and "marinate."
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