Chicken Spaghetti with Rotel
Chicken spaghetti with rotel is an easy, cheesy chicken spaghetti bake the whole family will love! Creamy noodles, spicy tomatoes and lots of cheese.
If you love creamy macaroni and cheese this zesty chicken spaghetti will be your new favorite!
Pasta meals are a staple for dinner in this house.
Sometimes I go for one-pot recipes like Philly Cheesesteak Pasta or Enchilada Pasta, and other times I like a good casserole like this chicken spaghetti bake.
If you love traditional spaghetti, try my easy baked spaghetti with ground beef and tomato sauce instead!
Additionally, there are a few things you can add to customize the flavor or turn this into a complete meal.
Chicken Spaghetti with Rotel
Spaghetti - you can use another kind of pasta, but whatever type you use needs to be cooked and drained for this recipe.
Cream of chicken soup - again this is flexible and you could use cream of mushroom or even condensed cheese soup.
Diced tomatoes and chilies - you can't have chicken spaghetti with Rotel without the Rotel! They have different levels of spice so you can customize the heat level according to your family's tolerance.
Chicken - this needs to be cooked before adding to the casserole. Great way to use up leftover chicken or a rotisserie.
Milk - to thin out the sauce. You could also substitute chicken broth.
Cheese - half will be mixed in with the casserole and half used for topping. I used cheddar and Monterey Jack but you could use all one kind, or even another type such as Velveeta or colby.
Optional mix-ins
Note: you may need to reduce the amount of spaghetti when using additional ingredients, or add another can of soup, so the casserole will not be too dry.
- 1 can of sliced mushrooms
- 2 cups broccoli florets to make this a complete meal. Be sure to steam the broccoli before adding.
- 1 can diced green chilies or jalapeños to increase the spice
Assembling the casserole couldn't be easier. Mix everything together, reserving some cheese for the top, and bake in a casserole until melted and bubbly.
You can scoop this out with a spaghetti scoop, or cut into slices (my preferred way) and serve!
Chicken Spaghetti with Rotel
Ingredients
- 12 oz dry spaghetti, cooked and drained
- 1 can cream of chicken soup (10 oz)
- 1 can Rotel (10 oz)
- 2 cups cooked shredded chicken
- ½ cup milk or chicken broth
- 1 cup shredded cheddar cheese (4 oz)
- 1 cup shredded monterey jack cheese (4 oz)
- ¼ teaspoon garlic powder
- Salt and Pepper to taste
- Green onion for garnish optional
Instructions
- Preheat oven to 350°F. Lightly grease 13×9 baking dish.
- In a large bowl combine the spaghetti, cream soup, tomatoes with liquid, chicken, milk (or chicken broth), cheddar cheese and garlic powder. Season to taste with salt and pepper.
- Transfer to prepared baking dish and top with Monterrey Jack cheese.
- Cover with foil and bake for 20 minutes, or until bubbly and cheese is melted. Garnish with green onion, slice and serve.
After reading ingredients to several other recipes I landed on this to try. (Didn't want to use velveta cheese or cream cheese, too fatty). Instead of milk or water, I used the little bit of broth from chicken and mixed with green enchilada sauce to make 1/2 cup. Sautéed sweet onions with mushrooms and mixed those in. Next time I would at least double the chicken but overall this is a great recipe ! Shared with my sister.