Rotel Chicken Spaghetti Bake

I am not a very good cook.
But I love to cook.
It is just that I follow the recipe once, and then think I can do it on my own the next time... and it is never the same. Or I like to look at what I have on hand, and make something up. Like my black bean mini meat-loafs.... rarely comes out the way I thought it would in my head.

So, I always panic when it is time to have friends over.
When we had the pool it was easy. I would just let Brandon grill, and I would throw asparagus in the oven, or I would open up some black beans. Easy.

But, we are in a rotating dinner club with some fabulous couples that I met through The Junior League of Collin County. And it was my turn to host.

Panic sets in... I never know what to make. I was laying in bed asking Brandon if there is anything that I make that I can feed to other people. And we both sat quiet thinking. Here is what I can make that is decent enough to feed other people: Tara's Taco Soup, Pulled BBQ Pork Sliders, and Chicken Spaghetti. Although, Rita taught me how to make it, and it came with no recipe, just verbal.... so it is hit or miss for me. 

Anyways, I googled the ingredients she uses and tried to find a similar one that I could make ahead and then just heat in the oven...

So, if you like Rotel and Velveeta... (aka Queso). You will love this!

Rotel Chicken Spaghetti Casserole
(I doubled this to feed 8 adults)
3-4 large boneless chicken breasts ( I used rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
 1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through. 

Check out the pictures and reviews over at Plain Chicken!

And for dessert:

Tiff's Blueberry Dump Cake... 
which for some reason I really think it is Natalie's mother in laws recipe. But good none the less.

2 cans of blueberry pie filling (20 oz. cans)

1 box of yellow cake mix

2 sticks of butter (can use 1 stick!)

1 cup of chopped pecans

Directions:

Preheat oven to 350 degrees.  Grease 13X9 pan and pour in blueberry pie filling.  Then pour cake mix on top.  Next, layer with chopped pecans and then top with sliced butter.

Bake 350 degrees for 1 hour.  Serve with vanilla ice cream.