Chicken Spaghetti Recipe with Rotel
This creamy, cheesy baked chicken spaghetti with Rotel is the ultimate weeknight comfort casserole. Tender chicken, zesty tomatoes, and gooey cheddar come together in one easy dish the whole family will love!
Equipment
- 9x13 baking dish
- Large Pot
- Large mixing bowl
- Colander
Ingredients
Pasta
- salt for the pasta water
- 1 lb dry spaghetti noodles broken in half
Casserole Filling
- 4 cups fully cooked chicken shredded or diced
- 2 cans cream of chicken soup 10.5 oz each
- 1 can Rotel diced tomatoes and green chilis 10 oz, do not drain
- 3 cups shredded cheddar cheese for the mixture
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
Topping
- 1 cup shredded cheddar cheese for topping
Instructions
- Preheat your oven to 350°F. Grease a 9x13 baking dish with cooking spray or a little butter and set it aside.
- Bring a large pot of salted water to a boil. Add the spaghetti noodles (broken in half) and cook to al dente according to package directions. Drain well. Do not rinse.
- While the pasta cooks, combine the cooked chicken, both cans of cream of chicken soup, the undrained Rotel, 3 cups of shredded cheddar, and all the seasonings in a large mixing bowl. Stir until well combined.
- Add the drained spaghetti to the bowl with the chicken mixture. Toss and stir until the noodles are fully coated and everything is evenly distributed.
- Spread the mixture evenly into the prepared 9x13 baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake uncovered at 350°F for about 30 minutes, until the top is golden, the cheese is melted and bubbly, and the edges are lightly set. Let it rest for 5 to 10 minutes before serving.
Notes
Rotisserie chicken works great here and saves a lot of time. Do not drain the Rotel — that liquid keeps the casserole moist and flavorful. Cook pasta to al dente only, as it continues to cook in the oven. Leftovers keep in the fridge for up to 4 days. Reheat with a splash of chicken broth to restore creaminess. This casserole also freezes well for up to 3 months.
