Hilda's Corner

Hilda Fraley

April 2000

Chicken Rotel

In a saucepan, melt 1 stick oleo, add 1 green pepper and 1 onion chopped – saute. Add 1 can Rotel tomatoes with chilies – simmer. Add 1 pound velveeta cheese (I usually add mild Mexican which makes it a little spicy, just right).

Drain 2 cans green peas, 1 can sliced mushrooms, 1 can sliced water chestnuts. Add 3 cans chicken (I boil my own chicken and add about 3 to 4 cups of chicken).

Cook 12 oz. Spaghetti; mix all and put in casserole.

Bake 30 minutes at 325 degrees. Freezes well before baking, makes a large amount. This makes enough to invite a couple over after a bicycle ride.

Hilda Fraley – 942-3996

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