Rotel Chicken Spaghetti Recipe
If you crave creamy comfort food with a twist, Rotel Chicken Spaghetti is the dish you’ll want on your table tonight. This classic family casserole delivers an irresistible blend of juicy chicken, twirly spaghetti, bold Rotel tomatoes with green chilies, and a generous crown of melty cheddar. With just a handful of familiar pantry staples, you’re minutes from a warm, bubbling tray you’ll proudly serve to anyone needing a little edible hug. Cozy, colorful, and just spicy enough to keep you coming back for second helpings, this is the kind of weeknight magic every home cook deserves to know.
Ingredients You’ll Need
Rotel Chicken Spaghetti comes together with simple ingredients you probably have on hand, and each one plays a starring role. The creamy soup ties everything together, the cheddar brings gooey goodness, and the Rotel tomatoes lend just the right zing. Here’s what you’ll need and why you don’t want to skip a thing:
- Spaghetti (12 oz): Classic pasta shape that soaks up the creamy sauce and gives the dish its hearty foundation.
- Cooked and shredded chicken (2 cups): Rotisserie keeps things easy, but even simple boiled chicken works beautifully here for texture and protein.
- Rotel diced tomatoes and green chilies (1 can, 10 oz): The secret ingredient that punches every bite with tangy heat and savory undertones.
- Cream of chicken soup (1 can, 10.5 oz): This creamy base creates luxuriously smooth sauce without fussing over a homemade roux.
- Sour cream (1/2 cup): Adds a gentle tang and ultra-creamy body that keeps the sauce from being one-note.
- Shredded cheddar cheese (2 cups, divided): For glorious meltiness inside and an irresistibly gooey, golden top.
- Garlic powder (1/2 teaspoon): Rounds out the flavor and gives depth to the sauce.
- Onion powder (1/2 teaspoon): Enhances the savory notes without the extra chopping.
- Salt and pepper: Taste and adjust to your preference; even a small pinch brings every ingredient to life.
- Butter (2 tablespoons, optional): For greasing your dish or adding extra richness to the sauce—never a bad idea!
How to Make Rotel Chicken Spaghetti
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C). Give yourself a head start by cooking your chicken earlier in the day or grabbing a rotisserie chicken. Shred it up and set aside so it’s ready to go. If you’re planning to go all-in on flavor, grease your baking dish with butter—it’ll help with sticking and add a buttery finish to each slice.
Step 2: Cook the Spaghetti
Bring a big pot of salted water to a rolling boil, and add your spaghetti. Be sure to stir occasionally to keep the noodles from sticking together. Cook them until just al dente (a minute less than the package says), then drain and set aside—the pasta will finish cooking in the oven and soak up all that creamy sauce.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the cream of chicken soup, canned Rotel, sour cream, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir until it’s all smoothly blended and beautifully speckled with those tomatoes and chilies. This is the heart and soul of Rotel Chicken Spaghetti, so don’t skimp on giving it a good mix!
Step 4: Add Chicken, Cheese, and Pasta
Fold in your shredded chicken and 1½ cups of the cheddar cheese into the bowl. Dump in your cooked spaghetti and gently toss everything together until the noodles and chicken are evenly coated in the creamy, cheesy sauce. Your kitchen will already smell incredible.
Step 5: Layer and Top
Pour the mixture into your greased 9×13-inch baking dish, spreading it evenly so every corner gets love. Sprinkle the remaining ½ cup of cheddar over the top. This creates that legendary golden, bubbling crust that’s the hallmark of the perfect Rotel Chicken Spaghetti bake.
Step 6: Bake to Bubbling Bliss
Slide your casserole into the oven and bake uncovered for 25 to 30 minutes. You’re aiming for a bubbling center and a cheesy, slightly golden top. Once it’s out, let it cool for about five minutes—hardest five minutes you’ll wait—so every slice stays creamy but holds together on the plate.
How to Serve Rotel Chicken Spaghetti
Garnishes
Garnishing gives that final chef’s kiss to Rotel Chicken Spaghetti. Try chopped fresh parsley or cilantro for a pop of color and freshness, or even sliced green onions if you love a little bite. For a Southern spin, a dusting of smoked paprika is pure magic.
Side Dishes
This rich, satisfying bake loves simple companions. A crisp green salad with a tangy vinaigrette cuts through the creaminess, while a basket of warm Texas toast or homemade garlic bread makes it a full-on feast. If you’re feeling veggie-forward, steamed broccoli or sautéed green beans always fit right in.
Creative Ways to Present
Make dinner fun for kids by serving Rotel Chicken Spaghetti in individual ramekins, or style it elegantly by twirling pasta on plates with artful sprigs of herbs. For parties, scoop portions into pretty bowls and invite guests to top with their favorite garnishes—let everyone build their own bowl of comfort!
Make Ahead and Storage
Storing Leftovers
Leftover Rotel Chicken Spaghetti keeps beautifully in the fridge. Just transfer cooled slices to an airtight container and refrigerate for up to three days. The flavors meld even more overnight, making that second-day serving even cozier.
Freezing
This recipe is a freezer’s best friend! To prep ahead, assemble the casserole up to the baking step (but don’t bake it yet), wrap tightly in foil, and freeze for up to three months. Thaw overnight in the refrigerator, then bake as usual—you’ll have a homemade meal ready for hectic nights or unexpected guests.
Reheating
For best results, reheat leftovers in the oven at 325°F, covered with foil, until warmed through (about 15–20 minutes). A microwave works in a pinch—just add a splash of milk or cream to keep things silky, and heat in 1-minute bursts, stirring in between. If you notice the top getting dry, a little extra cheese before reheating is always welcomed!
FAQs
Can I make Rotel Chicken Spaghetti with another pasta shape?
Absolutely! While spaghetti is classic, feel free to swap in linguine, penne, or even shells—just aim for something that holds the sauce well. The spirit of Rotel Chicken Spaghetti is using what you love and what’s in your pantry.
Is it very spicy with the Rotel tomatoes?
Rotel tomatoes with green chilies do add a gentle kick, but it’s more flavorful than fiery. If you want a milder dish, use the mild Rotel version, or, if you love heat, add a pinch of cayenne or extra chilies to turn things up a notch.
Can I add vegetables to the casserole?
Definitely! Diced bell peppers, sautéed onions, or even a handful of peas or corn can sneak in extra flavor, color, and nutrition. Simply stir them in with the other ingredients before baking.
Is there a way to make Rotel Chicken Spaghetti gluten-free?
Yes—just swap the regular spaghetti for your favorite gluten-free pasta, and double-check that your canned soup is gluten-free. The creamy, cheesy goodness is adaptable for everyone to enjoy.
What’s the best cheese to use besides cheddar?
Cheddar is a classic, but pepper jack or Monterey Jack add a deliciously melty, slightly spicy note. Feel free to mix cheeses or use what you have on hand; cheesy creativity is always encouraged in Rotel Chicken Spaghetti!
Final Thoughts
Rotel Chicken Spaghetti is the kind of cozy, vibrant comfort food that truly brings people together. Every creamy, cheesy forkful brings a little joy, and the zesty tomatoes ensure you’ll never tire of this classic bake. Give it a try—you may just find yourself making double batches so there’s always a serving waiting for you in the fridge!
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Rotel Chicken Spaghetti Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Rotel Chicken Spaghetti is a deliciously creamy and cheesy baked pasta dish that the whole family will love. Perfect for a comforting weeknight dinner or a potluck gathering.
Ingredients
Spaghetti:
- 12 oz spaghetti
Chicken:
- 2 cups cooked and shredded chicken (rotisserie or boiled)
Creamy Mixture:
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional:
- 2 tablespoons butter (for greasing or added richness)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the spaghetti: Cook the spaghetti according to package directions, drain, and set aside.
- Prepare the creamy mixture: In a large mixing bowl, combine Rotel, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Add shredded chicken and 1 1/2 cups of cheddar cheese. Mix in the cooked spaghetti.
- Bake: Grease a 9×13-inch baking dish, pour in the spaghetti mixture, top with remaining cheddar cheese, and bake uncovered for 25–30 minutes until bubbly and golden.
- Serve: Let cool for 5 minutes before serving.
Notes
- You can add sautéed onions or bell peppers for extra flavor.
- Swap cheddar with pepper jack or Monterey Jack for a spicier version.
- This dish freezes well—assemble and freeze before baking, then thaw and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
