“`html
If you’re craving a cozy, flavorful, and downright comforting meal that comes together without fuss, this Easy Chicken Spaghetti with Rotel Recipe is going to become your new go-to. It’s a perfect balance of creamy, cheesy goodness with tender shredded chicken and just the right zing from Rotel tomatoes. This dish brings classic Southern comfort food vibes with a quick weeknight dinner twist and plenty of satisfying layers of flavor that will have everyone coming back for seconds.
Ingredients You’ll Need
Each ingredient in this Easy Chicken Spaghetti with Rotel Recipe plays an essential role in delivering that crave-worthy texture and bold taste. From the creamy cheeses melting into every bite to the vibrant touches of seasoning and Rotel tomatoes, these simple staples combine to create magic.
- Spaghetti pasta: Broken into thirds for perfect bite-sized strands that hold sauce wonderfully.
- Unsalted butter: Adds richness and helps soften the onions for that flavorful base.
- Chopped yellow onion: Brings a subtle sweetness and depth to the sauce.
- Garlic cloves, minced: Infuses a fragrant aroma that wakes up every ingredient.
- Cream of chicken soup: A creamy element that forms the sauce’s backbone.
- Cream of mushroom soup: Adds earthiness and extra creaminess without overpowering.
- Cream cheese, cubed: Melts smoothly for that luscious, silky sauce texture.
- Shredded cheddar cheese: Divided for mixing inside and a golden crust on top.
- Rotisserie chicken, shredded: Pre-cooked and juicy, bringing tender protein effortlessly.
- Onion powder and garlic powder: Double down on savory flavor layers.
- Paprika: Adds warmth and a subtle smoky note.
- Dried thyme leaves: A delicate herb touch to brighten the mix.
- Cayenne pepper (optional): For just a hint of heat to perk up the dish.
- Salt and cracked black pepper: To taste, balancing all the flavors beautifully.
- Rotel tomatoes: The star ingredient that lends a zesty, tangy kick with a colorful pop.
- Low-sodium chicken broth: Keeps the sauce silky and adds depth without excess salt.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Prepare Your Oven and Pasta
Start by preheating your oven to 350°F (175°C) and generously buttering a 9×13-inch baking dish. This will ensure your spaghetti doesn’t stick during baking and will crisp up nicely on the edges. Then, cook your spaghetti in salted boiling water until it’s just al dente — tender but still with a firm bite. Rinse with cold water to stop the cooking process and set it aside while you prepare the sauce.
Step 2: Build the Flavorful Base
Melt the butter in a Dutch oven or large pot over medium-high heat. Toss in the chopped onion and cook until it becomes translucent and sweet, about 3-4 minutes. Add minced garlic and cook just until fragrant, which should only take about 30 seconds—the aroma will be intoxicating. This scented base sets a fantastic stage for the creamy components to shine.
Step 3: Create the Creamy Sauce
Stir in both the cream of mushroom and cream of chicken soups, followed by the cubed cream cheese and one cup of shredded cheddar. Add the can of Rotel tomatoes along with the shredded rotisserie chicken and all those wonderful spices: onion powder, garlic powder, paprika, thyme, and if you’re feeling adventurous, a pinch of cayenne pepper. Season with salt and cracked black pepper to your preference. Cook, stirring, until all the cheese melts perfectly and the sauce is smooth and inviting. Finally, stir in the chicken broth to loosen the sauce into a luscious consistency.
Step 4: Combine Pasta and Sauce, Then Bake
Carefully fold the cooked spaghetti into the sauce, making sure every strand is coated with cheesy, tomato-studded deliciousness. Pour everything into the prepared baking dish and spread it evenly. Sprinkle the remaining half cup of cheddar cheese on top for that irresistible golden crust. Bake for 20 to 25 minutes, or until the top is bubbly and lightly browned and the kitchen smells like pure comfort.
Step 5: Garnish and Rest
Once out of the oven, let the Easy Chicken Spaghetti with Rotel Recipe rest for about 10 minutes. This resting time lets the dish set up so it serves beautifully without falling apart. If you love a pop of color, sprinkle some freshly chopped parsley over the top before serving for a fresh, vibrant touch.
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
A sprinkle of fresh parsley or chopped green onions adds lively color and a mild herbal brightness that balances the rich, creamy sauce perfectly. A few dashes of hot sauce or a sprinkle of extra cayenne can kick up the heat if you want that bold zest.
Side Dishes
This hearty casserole pairs beautifully with simple, crisp sides that won’t overshadow the main star. Think a crisp green salad with a tangy vinaigrette or roasted vegetables like asparagus or broccoli for a vibrant, healthy contrast. Garlic bread or buttery dinner rolls are also classic and soul-satisfying companions.
Creative Ways to Present
If you’re bringing this Easy Chicken Spaghetti with Rotel Recipe to a potluck or family gathering, consider serving it in mini ramekins or cast iron skillets for individual portions. Layer with extra cheese on top and broil for a minute to get a perfectly crispy golden crust that’s sure to impress. Alternatively, you can spice it up by topping with avocado slices or a dollop of sour cream for a creamy bite variation.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in the fridge for up to 4 days. Store leftovers in an airtight container to preserve that creamy texture and keep the chicken tender. Reheat gently to avoid drying out the sauce.
Freezing
You can freeze this Easy Chicken Spaghetti with Rotel Recipe for up to 3 months. Place in a freezer-safe container and label it clearly. Thaw overnight in the fridge before reheating to maintain its creamy and juicy texture. This makes for a fantastic make-ahead meal for busy days.
Reheating
Reheat leftovers covered in the microwave or oven at a low temperature. Adding a splash of chicken broth or water before warming helps restore the sauce’s creaminess and prevents the pasta from drying out. Stir occasionally for even heating and enjoy it as fresh as the first time.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred chicken breasts or thighs beforehand. Just make sure they’re cooked through and shredded nicely to blend well with the sauce and pasta.
Is there a way to make this recipe spicier?
Definitely! Use hot Rotel tomatoes instead of mild or original and add extra cayenne pepper or your favorite hot sauce to the sauce for a fiery twist.
Can I substitute the cream soups with homemade versions?
Yes, you can make homemade cream soups for a fresher, personalized flavor. Use a roux with broth and milk, then blend in mushrooms or chicken to mimic the canned versions, but the convenience of canned soups is part of what makes this recipe so easy.
What type of cheese works best besides cheddar?
Sharp cheddar provides the classic flavor, but you can mix in Monterey Jack or a bit of mozzarella for different melting qualities and flavors. Just be sure to keep the total cheese quantity the same.
Can I make this gluten-free?
Yes! Simply swap the spaghetti for your favorite gluten-free pasta. Make sure to check that your soups are labeled gluten-free as well since some canned varieties contain gluten.
Final Thoughts
This Easy Chicken Spaghetti with Rotel Recipe is the perfect blend of convenience, flavor, and comfort that’s ideal for busy weeknights or casual get-togethers. Its creamy, cheesy texture combined with savory chicken and the bright kick of Rotel tomatoes creates a mouthwatering meal everyone will love. Trust me — once you try it, this dish will quickly become a cherished family favorite you’ll want to make again and again.
“`
Print
Easy Chicken Spaghetti with Rotel Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Easy Chicken Spaghetti with Rotel is a comforting and flavorful baked pasta dish, combining tender shredded chicken, creamy cheeses, and a touch of spice from Rotel tomatoes. Perfect for a hearty family dinner, it features a blend of cream of chicken and mushroom soups, cheddar cheese, and aromatic seasonings, baked until bubbly and golden.
Ingredients
Pasta
- 1 pound spaghetti pasta, broken into thirds
Sauce and Filling
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- 1 (10.5 ounce) can low-sodium cream of mushroom soup
- 4 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
- 3 cups shredded rotisserie chicken, skin and bones removed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and cracked black pepper, to taste
- 1 can Rotel tomatoes (original, mild, or hot)
- 1 cup low-sodium chicken broth
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking and set it aside.
- Cook Spaghetti: Bring a large pot of salted water to boil. Add the broken spaghetti and cook until al dente according to package instructions. Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
- Make the Sauce and Filling: In a Dutch oven over medium-high heat, melt the butter. Add the chopped onion and cook until translucent, about 3-5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Stir in the cream of mushroom soup, cream of chicken soup, cubed cream cheese, 1 cup of shredded cheddar cheese, Rotel tomatoes, shredded chicken, onion powder, garlic powder, paprika, dried thyme, cayenne pepper (if using), salt, and cracked black pepper. Cook this mixture until the cheese melts and everything is combined, then stir in the chicken broth until the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked spaghetti to the Dutch oven and stir thoroughly to combine all ingredients evenly.
- Bake: Transfer the spaghetti mixture to the prepared baking dish. Evenly top with the remaining 1/2 cup shredded cheddar cheese. Bake in the preheated oven for 20-25 minutes until the dish is bubbly and the cheese on top is golden brown.
- Serve: Remove from oven and let the casserole cool for 10 minutes. Garnish with fresh parsley if desired, then serve warm.
Notes
- You can adjust the spice level by choosing mild or hot Rotel tomatoes and by adding or omitting the cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Rotisserie chicken is a convenient shortcut, but you can also poach or bake your own chicken for this recipe.
- For a lower-fat option, consider using reduced-fat cream cheese and cheddar cheese varieties.
