Description
This Easy Chicken Spaghetti with Rotel is a creamy, cheesy, and comforting casserole perfect for weeknight dinners. Tender shredded rotisserie chicken is combined with gooey cheeses, Rotel tomatoes, and seasonings, then baked with spaghetti for a flavorful and satisfying meal the whole family will enjoy.
Ingredients
Scale
Pasta
- 1 pound spaghetti pasta, broken into thirds
Sauce
- 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 the oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add the broken spaghetti pieces and cook until al dente, about 8-10 minutes. Drain the pasta and rinse briefly with cold water to stop cooking. Set aside.
- Make sauce: In a Dutch oven over medium-high heat, melt butter. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the cream of mushroom soup, cream of chicken soup, cream cheese cubes, 1 cup shredded cheddar cheese, Rotel tomatoes with their juice, shredded rotisserie chicken, onion powder, garlic powder, paprika, dried thyme, cayenne pepper if using, salt, and cracked black pepper. Cook and stir until the cheeses melt and the mixture is well combined. Gradually add chicken broth while stirring to create a smooth sauce.
- Combine and bake: Add the cooked spaghetti directly into the sauce in the pot and stir well to combine all ingredients evenly. Transfer the mixture into the prepared buttered baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Bake uncovered for 20-25 minutes until bubbly and the cheese on top is golden brown.
- Serve: Remove from oven and let the casserole cool for about 10 minutes before serving. Garnish with fresh parsley if desired to add a pop of color and freshness.
Notes
- For added heat, use the hot variety of Rotel tomatoes or increase the cayenne pepper slightly.
- You can substitute rotisserie chicken with cooked shredded chicken breast for a leaner option.
- Use low-sodium canned soups and broth to control the salt content.
- To make this recipe vegetarian, substitute chicken with cooked mushrooms or a plant-based chicken alternative and use vegetarian soup options.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
