Jan 25, 2011
Quicky, easy, and good. In Texas, I was taught to also add a can of Cream of Mushroom to the recipe. I also learned that Velveeta is the favorite to use since it melts so well. Some people drain the Rotel, and some don't. (It's spicier if you keep the liquid though). Either way is good to me. I know a few people who use canned chunked chicken (like canned tuna, but chicken) to make it that much quicker to make. Occasionally, I like to add diced celery, pimentos, onions, garlic, and garlic powder (depending on my mood). No matter what, it's fool proof! You can't go wrong! The best one I ever tasted was baked, and it wasn't too cheesy (which is good because I'm not fond of things that are too cheesy). It was just creamy (not too creamy) and good! Good starting off point for people who have never had it before though! I like to serve it with garlic toast (or that garlic Texas Toast you find in the freezer section of your grocery store), and green beans (fresh or canned). Try it out! You can always tweak it as much or as little as you like!
—Charm
