Most Ro*Tel chicken casserole recipes combine chicken breast chunks and Velveeta cheese with pasta, cream soup and Ro*Tel Original Diced Tomatoes & Green Chilies. Ro*Tel's chicken tortilla bake recipe is a similar chicken casserole made with shredded chicken, corn tortillas and Colby Jack cheese.
To make four servings of Ro*Tel chicken casserole with spaghetti, cut four boneless chicken breasts into small pieces and brown over medium-high heat with a tablespoon of butter, 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Prepare 1/2 pound of spaghetti according to the package directions and mix together a can of Ro*Tel Original Diced Tomatoes & Green Chilies, a can of cream of chicken soup and 8 ounces of cubed Velveeta cheese. Add the soup mixture to the cooked chicken and simmer over low heat until the cheese is melted. Combine the chicken mixture with drained spaghetti in a greased 2-quart casserole dish and bake at 350 degrees for about 30 minutes.
The Chicken Tortilla Bake recipe from Ro*Tel makes six servings and takes about an hour to prepare. Cook 1/2 cup of chopped onion and a chopped bell pepper in a greased skillet over medium-high heat for about five minutes. Add 1/2 cup of chicken broth, a can of cream of mushroom soup, an undrained can of Ro*Tel Original Diced Tomatoes & Green Chilies, and 2 cups of shredded chicken to the peppers and onions. Bring the mixture to a boil and set aside. In a greased 8-by-8-inch baking dish, line the bottom with bite-size pieces from three corn tortillas. Cover with one-third of the chicken mixture and 1/3 cup of shredded Colby Jack cheese. Repeat the process twice more and then bake the casserole at 325 degrees for 40 minutes.