Southern Chicken Spaghetti with RoTel Recipe

This Southern Chicken Spaghetti with RoTel is a classic comfort food dish with a zesty twist! Tender spaghetti, shredded chicken, and a creamy, cheesy sauce infused with the bold flavors of RoTel tomatoes and green chilies. It’s a simple yet satisfying meal that’s perfect for a family weeknight dinner or a potluck with friends.

Why You’ll Love This Recipe

  • Flavorful and Zesty: The addition of RoTel adds a unique and delicious kick to this classic Southern dish.
  • Easy to Make: This recipe comes together with minimal effort, making it perfect for busy weeknights.
  • Crowd-Pleaser: This casserole is always a hit with both kids and adults.
  • Make-Ahead and Freezer-Friendly: Perfect for meal prepping or freezing for later.

Ingredients

  • Cooked chicken: Use leftover or rotisserie chicken for convenience.
  • Spaghetti: Broken into smaller pieces for easier serving.
  • Cream of chicken soup: Creates a creamy base for the sauce.
  • Rotel diced tomatoes and green chilies: Adds a zesty kick and vibrant flavor.
  • Cream cheese: Contributes richness and tanginess to the sauce.
  • Cheddar cheese: Adds a sharp and cheesy flavor.
  • Heavy cream or milk: Adjusts the consistency of the sauce.
  • Mixed peppers and onions: Adds flavor and texture.

Note: For exact measurements, see the recipe card below!

How to Make Southern Chicken Spaghetti with RoTel

Step 1: Cook and Prep

Cook and shred or dice the chicken. Cook the spaghetti in boiling salted water until tender. If using fresh onions and peppers, sauté them until softened.

Step 2: Make the Sauce

In a microwave-safe bowl, combine the cream of chicken soup, RoTel, and cream cheese. Heat in the microwave, stirring every minute, until the mixture is smooth and creamy. Stir in 2 cups of the shredded cheddar cheese until melted and smooth. You can add a little milk or cream to thin the sauce if needed.

Step 3: Combine Ingredients

Stir the cooked chicken, spaghetti, and sautéed onions and peppers into the cheese sauce until well combined.

Step 4: Assemble and Bake

Spoon the mixture into a greased casserole dish. Top with the remaining 1 cup of shredded cheddar cheese. Bake at 350°F for 20 minutes, or until heated through and the cheese is melted and bubbly. Let stand for 5 minutes before serving.

Pro Tips for Making the Recipe

  • Use freshly shredded cheese: Freshly shredded cheese melts better than pre-shredded.
  • Break the spaghetti: Breaking the spaghetti into smaller pieces makes it easier to eat and serve.
  • Cook the pasta al dente: The pasta will cook more in the oven, so cook it just until al dente to prevent it from becoming mushy.
  • Adjust the spice level: Use mild, medium, or hot RoTel depending on your spice preference.

How to Serve

Southern Chicken Spaghetti with RoTel Recipe

This Southern Chicken Spaghetti with RoTel is delicious on its own, but here are some serving suggestions:

  • Angel Biscuits: Serve with warm, fluffy Angel Biscuits for a classic Southern combination.
  • Side Salad: A simple green salad with a light vinaigrette adds a refreshing touch.
  • Garlic Bread: Crusty garlic bread is perfect for sopping up the extra sauce.

Make Ahead and Storage

This casserole is great for making ahead of time or freezing for later.

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3 days.

Freezing

To freeze, cover the casserole with plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Reheating

Reheat in a preheated 350°F oven for 20 minutes, or until heated through.

FAQs

1. Can I use a different type of meat? Yes! Turkey, ham, or cooked ground beef would all be delicious in this recipe.

2. Can I add other vegetables? Absolutely! Sautéed bell peppers, mushrooms, or spinach would be great additions.

3. Can I make this recipe without RoTel? Yes, you can substitute with diced tomatoes and a can of green chilies.

4. Can I make this recipe spicier? Definitely! Use a hotter variety of RoTel or add a pinch of red pepper flakes.

This Southern Chicken Spaghetti with RoTel Recipe is a flavorful and comforting dish that’s perfect for any occasion. With its creamy sauce, cheesy topping, and zesty kick, it’s sure to become a new family favorite!

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Southern Chicken Spaghetti with RoTel Recipe

Southern Chicken Spaghetti with RoTel Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Bake, Casserole
  • Cuisine: Southern

Description

This Southern Chicken Spaghetti with RoTel is a flavorful twist on a classic comfort dish! Tender chicken, spaghetti, and a creamy sauce with a kick of spice from RoTel tomatoes and green chilies come together in this easy casserole. Perfect for a weeknight meal or potluck!


Ingredients

Units Scale
  • 1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)
  • 16 ounces spaghetti, broken into 2-inch pieces
  • 2 (10.75-ounce) cans condensed cream of chicken soup (21.5 ounces total)
  • 10 ounces diced tomatoes & green chilies (RoTel)
  • 6 ounces cream cheese, softened
  • 3 cups shredded Cheddar cheese, divided (12 ounces)
  • 1/4 cup heavy cream (or milk)
  • 1 cup mixed peppers and onions (sautéed if using fresh)

Instructions

  1. Prep Ingredients: Cook and shred the chicken. If using fresh peppers and onions, sauté them until softened. Cook the spaghetti in boiling salted water until tender; drain and set aside.
  2. Make the Sauce: In a microwave-safe bowl, combine the cream of chicken soup, RoTel, and cream cheese. Heat in the microwave, stirring every minute, until the mixture is smooth and creamy.
  3. Add Cheese: Stir in 2 cups of the shredded Cheddar cheese until melted and smooth. If the sauce seems too thick, thin it out with a little milk or cream.
  4. Combine Ingredients: Stir the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce.
  5. Assemble Casserole: Spoon the mixture into a greased casserole dish. Top with the remaining 1 cup of shredded cheese.
  6. Bake (or Freeze): At this point, you can cover the casserole with plastic wrap and then aluminum foil and freeze for up to 3 months or refrigerate for up to 2 days before baking. To bake, preheat the oven to 350°F and bake for 20 minutes, or until heated through and the cheese is melted and bubbly.
  7. Serve: Let the casserole stand for 5 minutes before serving.

Notes

  • Serve with Angel Biscuits for a complete Southern meal.
  • Tips:
    • The RoTel adds a delicious, mildly spicy flavor to the dish.
    • Assemble the casserole up to 3 days ahead of time and store it in the refrigerator.
    • When freezing, place plastic wrap over the casserole before covering it with aluminum foil to prevent the acidic tomatoes from reacting with the aluminum.
    • Break the spaghetti into 2 to 3-inch pieces before cooking.
    • Cook the pasta just until done, as it will cook more in the oven.
    • You can skip baking and enjoy this dish as a skillet meal.

Variations:

  • Substitute turkey, ham, or cooked ground beef for the chicken.
  • Stir in some chopped pimentos.
  • Sauté bell peppers with the onions.
  • Top with breadcrumbs, crushed tortilla chips, or potato chips for added crunch.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 450
  • Sugar: 10g
  • Sodium: 900mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

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