The Best Chicken Spaghetti Recipe with Rotel
This creamy and cheesy Chicken Spaghetti with Rotel is the ultimate comfort food that’s sure to please the entire family. Bursting with flavor from the spicy tomatoes and gooey cheese, this dish is not only delicious but also easy to prepare. Perfect for busy weeknights or potluck gatherings, this Chicken Spaghetti will quickly become a favorite in your household.
Why Make This Recipe
There are countless reasons to whip up this delightful Chicken Spaghetti with Rotel. First and foremost, it’s a one-dish meal that combines protein, carbs, and vegetables, making it a well-rounded, satisfying option for dinner. The Rotel adds a unique twist that gives it just the right amount of heat, while the creamy mushroom soup ensures the dish stays moist and indulgent. Plus, it uses ingredients that are often found in your pantry, making it a convenient recipe to prepare any night of the week.
How to Make Best Chicken Spaghetti with Rotel
Ingredients:
- 🍝 12 oz spaghetti
- 🐔 2 cups cooked chicken, shredded
- 🧀 2 cups shredded cheddar cheese
- 🥫 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 🥣 1 can (10.5 oz) cream of mushroom soup
- 🧄 1/2 teaspoon garlic powder
- 🧂 1/2 teaspoon salt
- 🧅 1/2 teaspoon black pepper
- 🌶️ 1/4 teaspoon cayenne pepper (optional)
- 🧈 2 tablespoons butter
- 🌿 1 tablespoon chopped parsley (optional)
Directions:
- 🍳 Preheat your oven to 350°F (175°C).
- 💦 Cook spaghetti according to package instructions until al dente. Drain and set aside.
- 🧈 In a large skillet, melt the butter over medium heat.
- 🥫 Add the Rotel tomatoes, cream of mushroom soup, garlic powder, salt, black pepper, and cayenne pepper. Stir to combine.
- 🐔 Stir in the shredded chicken and 1 1/2 cups of cheddar cheese. Mix until cheese melts and everything is combined.
- 🍝 Add cooked spaghetti to the mixture and toss to coat.
- 🥘 Pour the mixture into a greased 9×13-inch baking dish.
- 🧀 Sprinkle the remaining 1/2 cup of cheese evenly over the top.
- 🔥 Bake for 25-30 minutes until bubbly and golden on top.
- 🌿 Garnish with chopped parsley before serving (optional).
How to Serve Best Chicken Spaghetti with Rotel
Serve this Chicken Spaghetti hot from the oven for a delightful meal. It pairs wonderfully with a side salad or garlic bread to round out your dinner. For extra flavor, consider offering additional toppings such as sliced jalapeños, green onions, or sour cream.
How to Store Best Chicken Spaghetti with Rotel
Leftovers should be stored in an airtight container in the refrigerator. This dish will stay fresh for up to 3-4 days. To reheat, simply microwave individual servings or place the entire dish back in the oven until warmed through.
Tips to Make Best Chicken Spaghetti with Rotel
- For a creamier texture, consider adding a cup of sour cream along with the mushroom soup.
- To enhance the flavor profile, feel free to add chopped bell peppers or onions to the mixture while cooking.
- Make sure not to overcook the spaghetti; al dente is best as it will continue to cook in the oven.
Variation
Try swapping out the shredded chicken for cooked ground beef or sausage for a twist on this classic dish. You could also substitute the cream of mushroom soup for cream of chicken soup if you want to change the flavor base.
FAQs
1. Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken. Simply cook the chicken breasts or thighs first, shred them, and then follow the recipe as outlined.
2. Is there a gluten-free version of this recipe?
Absolutely! Substitute regular spaghetti with gluten-free pasta, and everything else remains the same.
3. Can I prepare this dish in advance?
Yes! You can assemble the dish a day ahead of time and store it in the fridge. When you’re ready to eat, just pop it in the oven straight from the fridge, although you may need to extend the baking time slightly.
Enjoy making this delicious Chicken Spaghetti with Rotel, and watch it quickly become a staple in your meal rotation!
Chicken Spaghetti with Rotel
Ingredients
Main Ingredients
- 12 oz spaghetti Use your preferred spaghetti type.
- 2 cups cooked chicken, shredded Leftover chicken works well.
- 2 cups shredded cheddar cheese Divided into two portions.
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained Adds a spicy flavor to the dish.
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional) Adjust based on heat preference.
- 2 tablespoons butter For cooking in the skillet.
- 1 tablespoon chopped parsley (optional) For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the Rotel tomatoes, cream of mushroom soup, garlic powder, salt, black pepper, and cayenne pepper. Stir to combine.
- Stir in the shredded chicken and 1 1/2 cups of cheddar cheese. Mix until cheese melts and everything is combined.
- Add cooked spaghetti to the mixture and toss to coat.
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining 1/2 cup of cheese evenly over the top.
Baking
- Bake for 25-30 minutes until bubbly and golden on top.
Serving
- Garnish with chopped parsley before serving (optional).
