Description
This Easy Chicken Spaghetti with Rotel Recipe is a comforting and flavorful dish that the whole family will love. Creamy and cheesy with a hint of spice, it’s a perfect weeknight dinner option.
Ingredients
Scale
For the Chicken Spaghetti:
- 12 ounces spaghetti
- 2 cups cooked chicken (shredded)
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 ½ cups shredded cheddar cheese (divided)
- Salt and black pepper to taste
For Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the spaghetti: Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- Prepare the mixture: In a large bowl, mix together the cream of chicken soup, sour cream, Rotel, garlic powder, onion powder, and 1 cup of the cheddar cheese. Stir in the cooked chicken and drained spaghetti until evenly coated.
- Bake: Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and bake for 25–30 minutes, until hot and bubbly.
- Serve: Let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use rotisserie chicken for faster prep.
- Add sautéed bell peppers or mushrooms for extra veggies.
- For a spicy version, use hot Rotel or add a dash of cayenne.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
