If you’ve never tasted the magic of creamy, cheesy Southern comfort packed with a little kick, let me introduce you to the incomparable Southern Chicken Spaghetti with RoTel Recipe. This casserole is all about weeknight coziness, bringing together tender chicken, a twang of RoTel tomatoes, layers of melted cheddar, and a backdrop of velvety sauces. It’s the sort of dish my family requests after a long day, and one I think you’ll fall in love with too—especially when you need something easy, hearty, and a little bit sassy!
Ingredients You’ll Need
The beauty of Southern Chicken Spaghetti with RoTel Recipe is how each straightforward ingredient brings something wonderfully essential to the table. Familiar pantry staples transform into pure kitchen gold with this combo, and every bite tells a story of Southern kitchens and family get-togethers.
- Cooked chicken (2 cups, shredded): A time-saver if you use rotisserie—moist and flavorful, this is the hearty foundation of the casserole.
- Spaghetti (12 ounces, broken in half): Breaking the pasta lets the sauce cling to every strand; it’s just the right texture for a scoopable bake.
- RoTel diced tomatoes with green chilies (1 can, 10 ounces, undrained): The signature tang and gentle heat make this recipe sing—choose mild or hot depending on your tastes.
- Cream of mushroom soup (1 can, 10.5 ounces): Adds depth and velvety texture, keeping every forkful creamy.
- Cream of chicken soup (1 can, 10.5 ounces): Doubles down on the creaminess and boosts the chicken flavor.
- Chicken broth (½ cup): Just enough to loosen the sauce, keeping the casserole moist but not runny.
- Shredded cheddar cheese (2 cups, divided): The gooey, golden layer that stretches on your fork—save some for the irresistible crust on top!
- Garlic powder (½ teaspoon): Gives a warm, savory note that lives quietly in the background.
- Onion powder (½ teaspoon): That subtle, homey flavor you expect in classic casseroles.
- Black pepper (½ teaspoon): A touch of gentle heat to balance the richness.
- Butter or oil (1 tablespoon, for greasing): No sticking here—just easy serving and that teensy bit of added flavor.
- Chopped parsley (for garnish): A fresh pop of color and a little herbal finish right before serving.
How to Make Southern Chicken Spaghetti with RoTel Recipe
Step 1: Prep the Oven and Baking Dish
Begin by heating your oven to 350°F (175°C); this guarantees your casserole gets hot and bubbly in no time. Lightly grease a 9×13-inch baking dish with butter or oil to make serving (and cleanup) a breeze.
Step 2: Cook the Spaghetti
Boil the spaghetti in a big pot of salted water just until it’s al dente, following the package instructions. You want a little bite to the pasta since it’ll finish cooking in the oven. Drain it well and set it aside while you prepare the creamy goodness.
Step 3: Stir Together the Filling
In a large mixing bowl, combine your shredded chicken, undrained RoTel, both cans of soup, chicken broth, garlic powder, onion powder, black pepper, and 1 ½ cups of cheddar. Once everything is mixed, add the cooked spaghetti and give it another good stir, making sure all those noodles are coated with the creamy, cheesy mixture.
Step 4: Assemble the Casserole
Scoop this luscious mixture into your prepared baking dish, smoothing it out into an even layer. Sprinkle the remaining half cup of cheddar cheese evenly over the top. That extra blanket of cheese will bake up to a beautiful golden finish!
Step 5: Bake Until Bubbling
Pop your casserole into the oven and bake for 25 to 30 minutes or until it’s bubbly and the top is golden brown. The wait is worth it—your kitchen will smell incredible. Let it sit for 5 minutes once out of the oven so everything sets for clean, perfect servings.
How to Serve Southern Chicken Spaghetti with RoTel Recipe
Garnishes
For the perfect finishing touch, sprinkle chopped fresh parsley over the casserole right before serving. It adds brightness and makes each plate look lively and inviting. If you love a little more heat, a scatter of sliced green onions or diced jalapeños can put a personal spin on your Southern Chicken Spaghetti with RoTel Recipe.
Side Dishes
Keep sides simple and crowd-pleasing to let this casserole shine. A crisp green salad with a tangy vinaigrette does wonders to balance the richness, while garlicky Texas toast or warm biscuits are fantastic for mopping up every last bit of sauce. Southern classics like buttered corn or sautéed green beans also work beautifully alongside this meal.
Creative Ways to Present
While this dish is traditionally baked family-style, you can go individual by portioning the mixture into ramekins before baking, perfect for personalized servings. Or, try serving the casserole atop a thick slice of toasted rustic bread for a slightly fancy, open-faced twist. For casual gatherings, stick with the 9×13 dish and serve straight from the pan—it’s all about heart and hospitality!
Make Ahead and Storage
Storing Leftovers
Got extra Southern Chicken Spaghetti with RoTel Recipe? Lucky you! Store cooled leftovers in an airtight container in the refrigerator. It keeps fresh for up to 3 days—just enough time for a few fabulous lunches or another easy weeknight dinner.
Freezing
This casserole freezes beautifully. Assemble everything (sans parsley garnish), then cover tightly with foil and freeze for up to 2 months. For best results, thaw overnight in the fridge before baking as directed. If you’re freezing after baking, portion individual servings for super convenient meals.
Reheating
To reheat, simply cover the baking dish with foil and warm in a 350°F oven for about 20 to 25 minutes, or until hot and bubbly. Individual servings can go into the microwave—just cover and heat in one-minute intervals, stirring occasionally, for even warmth. A dash of extra cheese never hurts before reheating, either!
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is the classic choice for Southern Chicken Spaghetti with RoTel Recipe, feel free to experiment with linguine, penne, or rotini—whatever you have on hand will work well and soak up the creamy sauce.
Is it okay to substitute the soups for something homemade?
For sure! If you prefer a less-processed option, homemade cream of chicken or mushroom soup can easily stand in. Just ensure they’re thick and creamy to hold the casserole together.
What’s the best way to add more veggies?
Dice up some bell peppers, onions, or even mushrooms and sauté them before mixing with the main ingredients. This not only boosts the nutrition but adds a deeper flavor and wonderful color to your casserole!
Should I cover the casserole while baking?
No need—in fact, you want to bake it uncovered so that cheesy, golden crust forms on top. Just keep an eye out so it gets bubbly but not too browned.
Can I make Southern Chicken Spaghetti with RoTel Recipe ahead of time?
Yes, you can assemble the casserole (hold off on the parsley and final cheese topping) and refrigerate it for up to 1 day before baking. Add the last layer of cheese when you’re ready to bake for that freshly melted finish.
Final Thoughts
If you’re searching for the ultimate comfort food that’s easy on the cook but big on flavor, you just can’t miss with Southern Chicken Spaghetti with RoTel Recipe. It’s the sort of meal that makes memories around your dinner table. Don’t wait for a special occasion—give it a try and watch how quickly it becomes a new favorite!
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Southern Chicken Spaghetti with RoTel Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of the South with this creamy and cheesy Southern Chicken Spaghetti featuring RoTel tomatoes. A hearty and satisfying family favorite that’s easy to make!
Ingredients
For the Chicken Spaghetti:
- 2 cups cooked chicken, shredded
- 12 ounces spaghetti, broken in half
- 1 can (10 ounces) RoTel diced tomatoes with green chilies, undrained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup chicken broth
- 1 ½ cups shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon butter or oil (for greasing)
- Chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or oil.
- Cook the Spaghetti: Cook spaghetti until al dente; drain and set aside.
- Combine Ingredients: In a bowl, mix chicken, RoTel, soups, chicken broth, spices, and 1 ½ cups of cheddar cheese. Add cooked spaghetti and combine well.
- Bake: Spread the mixture in the baking dish, top with remaining cheese, and bake for 25–30 minutes until golden.
- Serve: Let it rest for 5 minutes, garnish with parsley, and enjoy!
Notes
- Substitute Velveeta for creamier texture or add bell peppers and onions for more veggies.
- Rotisserie chicken is a convenient option.
- Adjust spice level by choosing mild or hot RoTel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
