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    You are in: Home / Recipes / Chicken Rotel Casserole Recipe
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    Chicken Rotel Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Heartsong's Note:

    Delicious! Boiling your chicken takes about 30 minutes, but if you already have that done, this can be ready in about 30 minutes.

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    Ingredients:

    Serves: 16

    Yield:

    gallon

    Units: US | Metric

    For Chicken and broth

    For casserole

    Directions:

    1. 1
      Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
    2. 2
      Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
    3. 3
      Saute onion and peppers in a little olive oil until tender.
    4. 4
      Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
    5. 5
      Reheat and reduce to simmer.
    6. 6
      Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Rotel Casserole

    Serving Size: 1 (476 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 445.3
     
    Calories from Fat 145
    32%
    Total Fat 16.2 g
    24%
    Saturated Fat 9.0 g
    45%
    Cholesterol 66.5 mg
    22%
    Sodium 1967.8 mg
    81%
    Total Carbohydrate 48.9 g
    16%
    Dietary Fiber 5.1 g
    20%
    Sugars 14.0 g
    56%
    Protein 26.4 g
    52%

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