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Chicken Spaghetti with Rotel

Creamy Chicken Spaghetti with Rotel for Quick Comfort Food

This creamy Chicken Spaghetti with Rotel combines tender chicken and zesty tomatoes for a quick, comforting meal that's kid-friendly and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Chicken Shredded, rotisserie chicken is a great time-saver.
  • 8 ounces Spaghetti Noodles Can substitute with fettuccine or penne.
  • 10.5 ounces Cream of Chicken Soup Can swap in cream of mushroom for a tasty twist.
  • 10.5 ounces Cream of Mushroom Soup Try alternative soups for a different flavor profile.
  • 1 cup Sour Cream Greek yogurt may be used as a lighter substitution.
  • 1 cup Chicken Broth Vegetable broth works as well.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for stronger flavor.
  • 1 teaspoon Onion Powder Sautéed fresh onions can enhance the flavor.
  • 1 teaspoon Salt Adjust to suit your palate.
  • 1/2 teaspoon Black Pepper Omit if you prefer a milder flavor.
  • 10 ounces Rotel Tomatoes Any brand of diced tomatoes with chilis can work.
  • 2 cups Shredded Cheddar Cheese Pepper jack cheese can add spice.

Equipment

  • 9×13-inch baking dish
  • large pot
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large pot, bring salted water to a boil. Add spaghetti noodles and cook until al dente, about 8-10 minutes. Drain and return noodles to the pot.
  3. In a mixing bowl, combine chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, and drained Rotel tomatoes. Add garlic powder, onion powder, salt, and black pepper. Whisk until blended.
  4. Stir in shredded chicken and warm spaghetti noodles into the creamy mixture. Add 1 cup of shredded cheddar cheese and fold until evenly coated.
  5. Pour the mixture into the prepared baking dish, spreading evenly. Use a spatula for an even layer.
  6. Sprinkle the remaining shredded cheddar cheese on top.
  7. Bake for 30-35 minutes or until the cheese is melted, bubbly, and slightly golden.
  8. Let the dish cool for 5 minutes before serving to set the cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 32gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

This recipe can be customized with different proteins or veggies to suit your taste.

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