Description
This Rotel Chicken Spaghetti is a creamy, cheesy casserole that combines tender shredded chicken with zesty Rotel tomatoes and classic spaghetti pasta. Baked to perfection with a golden melted cheese topping, it’s a comforting and flavorful dish perfect for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups cooked spaghetti
- 1 lb cooked, shredded chicken
- 1 can Rotel tomatoes (diced, with green chilies)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chicken broth
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Mix Ingredients: In a large bowl, combine the cooked spaghetti, shredded chicken, Rotel tomatoes, cream of chicken soup, chicken broth, garlic powder, salt, and pepper. Stir everything until the mixture is thoroughly combined and evenly coated.
- Transfer to Baking Dish: Pour the pasta and chicken mixture into the prepared baking dish, spreading it out evenly for consistent cooking.
- Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the pasta mixture to create a cheesy crust.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes, until the casserole is bubbly and the cheese has melted and turned golden brown.
- Rest and Serve: Remove the dish from the oven and let it rest for a few minutes to set. Serve warm and enjoy the creamy, cheesy, and slightly spicy flavors.
Notes
- You can substitute Rotel tomatoes with diced tomatoes and add a small chopped jalapeño for extra heat.
- Feel free to use leftover cooked chicken or rotisserie chicken for convenience.
- For a lower-fat version, use reduced-fat cheese and cream of chicken soup.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
