Description
This Easy Chicken Spaghetti with Rotel recipe is a comforting Southern-American classic combining tender shredded chicken, creamy cheese sauce, and a hint of spicy Rotel tomatoes, baked to perfection with melted cheddar cheese topping. It’s a perfect weeknight dinner that’s simple to prepare, hearty, and flavorful.
Ingredients
Scale
Pasta and Chicken
- 12 oz spaghetti
- 2 cups cooked chicken, shredded
Sauce
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package Velveeta cheese, cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup milk (optional for thinning)
Toppings and Garnish
- 1/2 cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook the Spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain thoroughly and set aside.
- Prepare the Cheese Sauce. In a large saucepan over medium heat, combine the undrained Rotel tomatoes and green chilies, cream of chicken soup, Velveeta cubes, garlic powder, onion powder, and a pinch of salt and black pepper. Stir frequently until the cheese is completely melted and the sauce is smooth and creamy.
- Combine Chicken and Pasta with Sauce. Add the shredded cooked chicken and the drained spaghetti to the saucepan with the cheese sauce. Toss thoroughly to evenly coat all the ingredients in the sauce. If the mixture seems too thick, stir in the optional milk a little at a time until you reach the desired consistency.
- Assemble and Bake. Preheat your oven to 350°F (175°C). Transfer the chicken spaghetti mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded cheddar cheese over the top.
- Bake the Dish. Place the baking dish in the oven and bake for 15 to 20 minutes, or until the casserole is bubbly and the cheddar cheese on top has fully melted.
- Garnish and Serve. Remove from oven and optionally garnish with chopped parsley. Serve hot for a hearty and delicious meal.
Notes
- Use rotisserie chicken to save time in preparation.
- For added flavor and texture, consider adding sautéed bell peppers or mushrooms before mixing with sauce.
- If you prefer a thinner sauce, add 1/4 cup milk or more as needed.
- Feel free to substitute Velveeta with another creamy cheese, but melting properties may vary.
Nutrition
- Serving Size: 1 bowl (approximately one-sixth of the recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
