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
Scale
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.
