Fast and Easy Chicken Rotel


Chicken Rotel
6-12 oz pasta, cooked
1 can Cream of Chicken Soup
1 can Rotel Tomatoes
1 – 1.5 lbs cooked chicken, in bite sized pieces
8 oz Velveeta, cubed

Mix all ingredients. Heat until all Velveeta is melted and mixture is creamy and heated through.


  • Buy Tyson trimmed and ready boneless, skinless chicken strips for a quick cooking chicken. I throw them in a pan with salt, pepper, and garlic. Then cover with Chicken Broth. Bring to a boil. Reduce to a simmer. Cover and let simmer 5-10 minutes. Then cut into bite size pieces. This method works for any boneless, skinless chicken but the time will vary based on the size of your chicken
  • Use your left over chicken from last night OR boil a whole chicken, covered, for about 40 minutes instead of the method above.
  • Don’t like Chicken? This recipe is good without it.
  • Boil your noodles in chicken broth instead of water for that homemade, took all day flavor.
  • Rotel Tomatoes too spicy? Leave ’em out! Don’t use any tomatoes…or try a different flavor. Italian tomatoes are different and yummy in this.
  • Cream of Mushroom Soup can be used instead of Cream of Chicken Soup. Healthy Choice soups are “soupier” than regular soups.
  • Want to really blow people’s minds? Cook the chicken and pasta, then pour everything into a casserole dish and bake at 350 until bubbly (about 20 minutes). They’ll think you boiled the chicken for 40 minutes, too. Heck, if your baking a casserole, you probably did boil the whole chicken.

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