Confession: I can be a bit of an overshopper. I'll see something at the store and think "Well, I don't need it this week, but this is something I should have on hand!" This little habit of mine leads to me having some random ingredients on hand at all times. Sometimes they don't get used and I end up donating them to a food drive, other times they lead to unexpected and delicious meals. I had a can of Rotel sitting in my pantry for a couple months when I stumbled upon this recipe from Cassie and knew it was the perfect use for this random can. And let me tell you, this was delicious! Mine doesn't look as cheesy and creamy as Cassie's does in the original post but I'll tell you it was perfect. The cheese taste was subtle- it didn't have that thick macaroni and cheese feel at all, but it had a lot of that flavor. When I made this John's friend was over for dinner and he had three servings, so I am assuming it was a hit all around! We will definitely be having this again.
Source: Slightly adapted from Cassie Craves
Ingredients:
3/4 pound pasta
3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
2 tablespoons all purpose flour
1 cup chicken stock
1 cup milk
1/2 cup sour cream
8 ounces shredded sharp white cheddar cheese
1 10-ounce can Rotel, undrained
1/2 teaspoon cumin
Salt and pepper to taste
2 cups cooked, shredded chicken
Cilantro, if desired
Directions:
1. Bring a large pot of water to boil. Cook pasta to al dente and drain.
2. Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and and saute until softened, about 5 minutes. Add garlic; cook and stir for 30 seconds.
3. Stir in flour and cook 2 minutes, stirring constantly to ensure that the flour is fully combined. Slowly whisk in chicken broth, milk, and sour cream. Increase heat to thicken sauce.
4. Sprinkle in cheese and stir continuously to melt into sauce evenly. Stir in Rotel, cumin, salt and pepper, chicken, and cooked spaghetti. Toss to coat everything evenly in sauce. Taste and adjust seasonings. Serve warm, sprinkling each serving with cilantro if desired.
Directions:
1. Bring a large pot of water to boil. Cook pasta to al dente and drain.
2. Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and and saute until softened, about 5 minutes. Add garlic; cook and stir for 30 seconds.
3. Stir in flour and cook 2 minutes, stirring constantly to ensure that the flour is fully combined. Slowly whisk in chicken broth, milk, and sour cream. Increase heat to thicken sauce.
4. Sprinkle in cheese and stir continuously to melt into sauce evenly. Stir in Rotel, cumin, salt and pepper, chicken, and cooked spaghetti. Toss to coat everything evenly in sauce. Taste and adjust seasonings. Serve warm, sprinkling each serving with cilantro if desired.
I am the same way, always buying things for that "Oh I will need this later reason." I'm glad you liked this. Yours looks delicious!
ReplyDeleteI've never used rotel, but this sounds pretty good and pretty easy. Definitely a twist on the usual pasta, tomato sauce, mozzarella cheese combo I usually do.
ReplyDeleteAny recipe that uses Rotel is a recipe for me! Thank you!
ReplyDelete