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Rotel Chicken Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Rotel Chicken Spaghetti is a creamy, cheesy casserole perfect for a comforting family dinner. Loaded with shredded chicken, rotel tomatoes with green chilies, sautéed onions and peppers, and a blend of Velveeta and cheddar cheeses, it's baked to bubbly perfection in the oven. The combination of spices adds a subtle kick, making this dish flavorful and satisfying.

Ingredients

Pasta

  • 1 pound spaghetti

Vegetables & Aromatics

  • ½ cup diced onion
  • ½ cup diced bell pepper
  • 10 ounces Rotel tomatoes with green chilies (do not drain)

Proteins & Dairy

  • 2 cups cooked and shredded chicken breast (rotisserie chicken can be substituted)
  • 2 cups cubed Velveeta cheese
  • 10.5 ounces cream of chicken soup
  • 1 cup shredded cheddar cheese (for topping)

Liquids & Oils

  • 1 tablespoon extra virgin olive oil
  • ¾ cup chicken broth

Seasonings & Garnish

  • ½ teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon cumin (optional)
  • ¼ teaspoon black pepper
  • 2 teaspoons fresh chopped parsley (optional garnish; can substitute chopped cilantro)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.
  2. Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain the pasta and set it aside.
  3. Sauté Vegetables: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté until they become tender and fragrant, about 4-5 minutes.
  4. Add Tomatoes: Stir in the Rotel tomatoes with green chilies along with their juice to the skillet. Cook for a few minutes to combine flavors.
  5. Incorporate Chicken and Spices: Add the cooked shredded chicken, chili powder, cumin (if using), kosher salt, and black pepper to the skillet. Cook this mixture for 2 to 3 minutes, stirring occasionally to blend the flavors.
  6. Create Cheese Sauce: Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth to the skillet. Stir continuously over medium heat until the cheese has melted completely and the sauce is smooth and creamy.
  7. Combine with Spaghetti: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta evenly with the cheese and chicken sauce mixture.
  8. Prepare for Baking: Transfer the spaghetti mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese on top.
  9. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the top cheese is melted, bubbly, and slightly golden.
  10. Rest and Garnish: Remove from the oven and let the casserole rest for a few minutes. Optionally, sprinkle with fresh chopped parsley or cilantro before serving.

Notes

  • You can substitute rotisserie chicken for cooked shredded chicken for convenience.
  • Adjust the chili powder and cumin quantities according to your spice preference.
  • Fresh herbs like parsley or cilantro add a bright garnish but are optional.
  • For a creamier texture, use full-fat cream of chicken soup and Velveeta cheese.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://suerecipe.com/rotel-chicken-spaghetti-recipe/