I’ll be honest, I’m not the biggest football fan. Christopher and I are more basketball fans (yay March Madness!!), but if I had to pick a college team that I support… it would definitely be Alabama’s Crimson Tide. We went to A Day in Tuscaloosa last year and ever since, we have officially been Bama fans. So in honor of football season beginning, I made a cute little hangy-thing (yes, that is the technical term, haha) for our front door!
In other news, one of my girls requested “Rotel Chicken” for dinner this week. Growing up we called this “chicken spaghetti” and it usually had olives, mushrooms, and water chestnuts in it that I would inevitably pick out. So this week, I made straight “Rotel Chicken” just like Kelsi requested without all the extra “grown up” additions.
Ps. Kelsi is adorable. Wanna see?
Anyway, on to the recipe!
12 oz spaghetti noodles
3 boneless, skinless chicken breasts, cooked and chopped
1 lb Velveeta
1 can Rotel
2 cups cheddar cheese, shredded
1. Boil pasta in water, drain and set aside.
2. Dice Velveta and melt in a saucepan over medium heat. Add rotel and mix. Mix in cooked chicken. Combine with pasta.
3. Pour into 9×13″ greased pan and top with shredded cheese. Bake covered for 20 minutes at 375.
Optional Ingredients: mushrooms, olives, and water chestnuts