Chicken Spaghetti with Rotel
This creamy and cheesy Chicken Spaghetti with Rotel is the ultimate comfort food bursting with flavor from spicy tomatoes and gooey cheese. Perfect for busy weeknights or potluck gatherings.
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).
Notes
Serve this Chicken Spaghetti hot from the oven for a delightful meal. It pairs wonderfully with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.