If you’re craving the kind of dinner that wins over the entire table with just a single bite, the Easy Chicken Spaghetti with Rotel Recipe is about to become your new best friend. This irresistible casserole combines tender chicken, perfectly cooked spaghetti, creamy sauce, and the zesty kick of Rotel tomatoes with green chilies. It’s cheesy, comforting, and incredibly simple to make—plus, the leftovers are legendary. Whether you’re looking for a dish to share at a potluck or a weeknight solution the whole family will cheer for, this recipe is the answer.
Ingredients You’ll Need
You don’t need a pantry packed with fancy items—the beauty of this Easy Chicken Spaghetti with Rotel Recipe lies in its handful of straightforward, flavorful ingredients. Each one plays an essential role, from the creamy base to the bubbly, golden topping, ensuring every forkful is as satisfying as it is simple.
- Spaghetti: The sturdy backbone of the dish, soaks up all those creamy, cheesy flavors while keeping the casserole deliciously hearty.
- Cooked chicken (shredded): Rotisserie chicken is a wonderful shortcut here; just shred and go for extra convenience and savory depth.
- Rotel diced tomatoes with green chilies (undrained): The magic maker—adds brightness, tang, and a pleasant hint of spice.
- Cream of chicken soup: Delivers that familiar creamy texture and ties all the ingredients together into one luscious sauce.
- Sour cream: Brings the sauce a gentle tang and creaminess that balances the heat and makes every bite luxurious.
- Garlic powder: Subtly boosts the overall savory flavor—never overwhelming, but definitely missed if left out.
- Onion powder: Blends seamlessly with the garlic to add depth and rounded flavor notes.
- Shredded cheddar cheese (divided): That melty, bubbly topping makes every bite ooey-gooey and so inviting; save some for the golden layer on top.
- Salt and black pepper: Essential finishing touches to taste—don’t forget to taste and adjust before baking!
- Chopped fresh parsley (optional): The finishing flourish that brings a pop of color and fresh taste to the final dish.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) so it’s good and hot by the time you’re ready to bake. Give your 9×13-inch baking dish a light grease with butter or nonstick spray—this helps prevent any sticky situations later on and makes serving a breeze.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil, then cook the spaghetti until it’s just al dente. This is important—the noodles will continue to cook in the oven, staying delightfully firm rather than mushy. Once cooked, drain the spaghetti well and set it aside while you build the rest of the dish.
Step 3: Whip Up the Sauce Base
In a large mixing bowl, combine the cream of chicken soup, sour cream, the entire can of Rotel (juice and all), garlic powder, onion powder, and 1 cup of the shredded cheddar cheese. Give it a good stir to create a creamy, flavorful sauce that’s flecked with those vibrant tomatoes and chilies.
Step 4: Mix in the Chicken and Spaghetti
Add your shredded cooked chicken directly to the bowl of creamy sauce, then gently tumble in the drained spaghetti. Mix until every noodle and piece of chicken is evenly coated—this is where the flavors start to come together, promising a casserole where every layer tastes amazing.
Step 5: Assemble and Bake
Spoon the mixture evenly into your greased baking dish and use a spatula to smooth it out. Sprinkle the rest of the cheddar cheese over the top—don’t be shy! Slide the dish into the oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and dotted with golden brown spots.
Step 6: Cool and Garnish
Let your Easy Chicken Spaghetti with Rotel Recipe sit for a few minutes after baking. This quick pause helps everything set up a bit, making it easier to slice and serve. Add a little chopped fresh parsley if you’re feeling fancy—the green really pops against that cheesy top!
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
While a sprig of parsley brings color and freshness, there are plenty of ways to make your Easy Chicken Spaghetti with Rotel Recipe shine. Try a sprinkle of sliced green onions for mild bite, or a dusting of chili flakes if you want extra heat. Even a squeeze of fresh lime can brighten the flavors for a Texas-inspired twist.
Side Dishes
This cheesy casserole is filling on its own, but if you want to round out the meal, pair it with a simple green salad or a platter of crunchy garlic bread. For a Southern touch, buttery corn on the cob or roasted vegetables work beautifully alongside the creamy pasta.
Creative Ways to Present
You can give your Easy Chicken Spaghetti with Rotel Recipe a personal touch by serving it in individual ramekins, perfect for dinner parties or potlucks. Or, layer it with sautéed mushrooms and bell peppers for more veggies and color. Leftovers transform into a fun lunch—slice and serve with hot sauce or wrap it up in a tortilla for a cheesy Tex-Mex burrito vibe.
Make Ahead and Storage
Storing Leftovers
Leftovers should be cooled, then covered tightly and stored in the refrigerator for up to 3 days. The flavors continue to meld, making for a delicious lunch or second dinner. Just be sure to keep the casserole covered to prevent it from drying out.
Freezing
Easy Chicken Spaghetti with Rotel Recipe freezes exceptionally well. Assemble right through the cheese topping in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed, adding a few extra minutes if needed until piping hot and bubbly.
Reheating
For best results, reheat individual portions in the microwave, covering lightly to prevent splatters—about 2 minutes does the trick for most microwaves. If reheating the whole casserole, cover the dish with foil and warm in a 350°F oven until heated through (about 20 minutes). Add a splash of milk if the pasta seems a bit dry to bring back that creamy texture.
FAQs
Can I use a different type Main Course
Absolutely! While classic spaghetti works beautifully, feel free to swap in fettuccine, penne, or even rotini. Just aim for a pasta that holds sauce well and keep it al dente before baking.
Is there a way to make this recipe spicier?
To dial up the heat, use hot Rotel tomatoes with green chilies, add a pinch of cayenne to the sauce, or top the finished dish with sliced jalapeños. You’re in charge of the spice level, so have fun with it!
Can I make Easy Chicken Spaghetti with Rotel Recipe ahead of time?
Yes! Assemble the casserole fully (without baking), cover tightly, and refrigerate up to 24 hours in advance. When ready to serve, bring it to room temperature while the oven preheats, then bake as usual for an effortless, make-ahead main.
What’s the best way to shred the chicken?
Rotisserie chicken is a huge time-saver, simply pull the meat apart with two forks. If using poached or baked chicken breast, let it cool slightly and shred by hand or with forks for the best texture in the finished casserole.
Can I add vegetables to the recipe?
Definitely! Sautéed bell peppers, mushrooms, or even spinach are delicious additions that blend right into the cheesy, creamy base. Simply cook them first to soften, then stir them into the mix with the chicken and pasta.
Final Thoughts
If you’re searching for a meal that’s easy, crowd-pleasing, and brimming with Southern comfort, it doesn’t get much better than the Easy Chicken Spaghetti with Rotel Recipe. Give it a go the next time you want something that feels special but takes very little fuss—your kitchen (and your dinner guests) will thank you! Happy cooking!
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Easy Chicken Spaghetti with Rotel Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
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
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
