Hello, Darlings
Did you have a nice weekend? Ours was pleasantly quiet. This evening I have a new recipe for you. I call it “Ro-Tel Cheesy Chicken and Linguine Casserole”. It is based on a recipe I found on the web. However, I took it a few steps further, and in spite of the soup mixture looking like something left behind from New Year Eve, once baked and serve this casserole is very delicious. It is also quite easy to make.
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Ro-Tel Cheesy Chicken and Linguine Casserole
Ingredients
- 4 -6 boneless chicken breasts, or a combination of breasts and thighs cooked & chopped
- 1 can cream of mushroom soup
- 1 1/3 cup or one 10.5 ounce can chicken broth
- 1 ten ounce can original Ro-Tel tomatoes with green chiles
- ¼ of sweet onion, sliced very thin
- 1/8 cup garlic infused olive oil
- 1 garlic clove, minced
- 10 thin sliced strips red bell pepper
- 10 thin sliced strips green bell pepper
- 1 lb. sharp cheddar cheese, shredded
- 12 ounces spaghetti or cooked & drained
- Sprinkle of salt and pepper for taste
Directions
- Preheated oven to 350 degree
- Grease the bottom and sides of a 13x9 casserole dish with garlic infused oil, set aside
- Wash and microwave chicken for 12 to 15 minutes. Drain and chopped into chucks, set aside
- In a bowl mix together the soup, broth and Ro-tel tomatoes. Set aside
- In the 13x9 greased casserole dish layer with linguine then chicken, top with minced garlic, red and, green bell peppers, followed by the onions
- Spread soup mixture evenly on top
- Sprinkle with salt and pepper for taste. And add the cheddar cheese.
- Bake in oven until heated thoroughly and cheese melts in about 30-45 minutes.
- Serve immediately, or cover directly from the oven with four layers of foil for 1 ½ hours.
- This with keep the cheese soft. The casserole will still be hot and ready to eat.
So, if you are looking for new and easy one dish meal, then try this one.
And enjoy!
So, until next time,
Chow, Darlings.
A Widescreen Online Review Plus Recipe@2026