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
Scale
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
