Description
This Easy Chicken Spaghetti with Rotel is a creamy, cheesy, and comforting casserole that’s perfect for a weeknight meal. Tender spaghetti is combined with a flavorful sauce made with cream of chicken soup, cream of mushroom soup, Rotel tomatoes, and shredded chicken. It’s a simple and satisfying dish that the whole family will love.
Ingredients
Units
Scale
- 1 pound spaghetti pasta, broken into thirds
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- 1 (10.5 ounce) can low-sodium cream of mushroom soup
- 4 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
- 3 cups shredded rotisserie chicken, skin and bones removed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and cracked black pepper, to taste
- 1 can Rotel tomatoes (original, mild, or hot)
- 1 cup low-sodium chicken broth
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Cook pasta: Cook spaghetti in salted water until al dente. Drain, rinse with cold water, and set aside.
- Make sauce: Melt butter in a Dutch oven over medium-high heat. Add onion and cook until translucent. Add garlic and cook until fragrant. Stir in cream of mushroom soup, cream of chicken soup, cream cheese, 1 cup cheddar cheese, Rotel tomatoes, shredded chicken, and seasonings. Season with salt and pepper. Cook until cheese is melted. Stir in chicken broth until smooth.
- Combine and bake: Add spaghetti to the pot and stir to combine. Transfer to the prepared baking dish. Top with remaining cheese. Bake for 20-25 minutes, until bubbly and golden brown.
- Serve: Garnish with fresh parsley, if desired. Let cool for 10 minutes before serving.
Notes
- Use leftover chicken or boneless, skinless chicken breasts or thighs instead of rotisserie chicken.
- Substitute diced tomatoes, diced tomatoes with green chilies, or chunky salsa for Rotel tomatoes.
- Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 480kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
