What can i make with chicken b*****s, cheddar cheese soup, and rotel??

Question

simple recipes please! : )

Answer 1

A casserole dish with pasta, rice, or sliced potatoes.

Answer 2

Mix the soup with the rotel

pour over the chicken and put into oven 375 about 35 mins.  (until chicken is done internal temp of 180 and if you cut into chicken juices run clear)Meanwhile make rice or noodles serve chicken on top of rice or noodles and serve sauce over all

Answer 3

You can make a version of King Ranch Casserole, especially if you have some tortillas.  Sub the cheese soup for the other soups in the recipe:

http://www.cooks.com/rec/view/0,198,1491...

http://www.cooks.com/rec/view/0,198,1481...

Rotel is the food of the gods:

http://www.texmex.net/Rotel/main.htm

Answer 4

1. 3 MINUTE CHICKEN BREAST

half boneless chicken breast

salt & pepper to taste

1 tomato (optional)

A quick meal for 1 person.

Simply put the seasoned chicken breast on a microwaveable plate. Cover and put into the microwave on high setting and cook for 1 and a half minutes.

Turn the chicken breast over, cut the tomato in half and place seeds up on the plate with the chicken breast, and cook for a further 2 minutes.

The chicken will come out tender, juicy, and very tasty. The tomato adds moisture to the dish.

Serve with potatoes, pasta, french fries, salad, or whatever you prefer.

add something to your chedder cheese soup

CHEDDAR CHEESE AND TOMATO SOUP

1 med. onion

3 cloves garlic, minced

1/4 c. vegetable oil

1/4 c. flour

6 oz. beer or ale

3 c. chicken stock or water

1 tsp. Worcestershire sauce

1/2 tsp. dry mustard

10 oz. brick sharp Cheddar

2 c. half & half

Pinch of cayenne pepper

Salt and pepper to taste

1-2 cans peeled, whole tomatoes, crushed

Saute onion and garlic in oil. Add flour and cook until smooth. In a separate pot, heat beer, chicken stock and Worcestershire sauce. Add enough liquid to onion and garlic mixture, together with dry mustard, to make a thick paste. Shred or chunk cheese into the mixture, with a wire whisk.

When melted, add remaining liquid, half & half, crushed tomatoes, salt, pepper, and cayenne pepper. Heat thoroughly but do not boil. Soup can be thinned with additional stock.

Serves 4-6 people. Serve with crusty French bread and green salad.

3.CHICKEN ROTEL

1 (3 lb.) chicken

1 onion, chopped

1 bell pepper, chopped

2 stalks celery, chopped

1 sm. can (4 oz.) mushrooms

1 stick butter

1 (7 oz.) pkg. vermicelli spaghetti, broken in half

1 lb. box Velveeta cheese

1 can English peas

1 can Rotel tomatoes

1 can cream of mushroom soup

Broil chicken and cut up in bite-size pieces. Saute onion, bell pepper, celery and mushrooms in butter. Cook vermicelli in chicken broth. Discard broth when vermicelli is done. Add Rotel tomatoes, cream of mushroom soup and Velveeta to sauteed vegetables. Stir until cheese melts. Add chicken, vermicelli and peas. Mix well and pour in ungreased 9 x 13 x 2 inch pan. Bake until bubbly, about 30 minutes at 350 degrees. Can be made ahead and frozen. Serves 10-12.

Good Luck :)