Description

This Southern Chicken Spaghetti with RoTel is a comforting and flavorful casserole combining tender shredded chicken, broken spaghetti pieces, a creamy cheese and tomato sauce, and a vibrant mix of peppers and onions. Perfect for a family-friendly meal, this dish can be quickly assembled and baked until bubbly and golden, offering rich Southern flavors with a spicy kick from RoTel diced tomatoes and green chilies.

Ingredients

Scale

Chicken and Pasta

1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)
16 ounces spaghetti, broken into 2-inch pieces

Sauce and Cheese

2 (10.75-ounce) cans condensed cream of chicken soup (21.5 ounces total)
10 ounces diced tomatoes & green chilies (RoTel)
6 ounces cream cheese, softened
3 cups shredded Cheddar cheese, divided (12 ounces)
¼ cup heavy cream (or milk)

Vegetables

1 cup mixed peppers and onions (sautéed if using fresh)

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Instructions

Prep Ingredients: Gather and prepare all ingredients by cooking and shredding the chicken if not precooked, breaking the spaghetti into pieces, and sautéing the peppers and onions if using fresh.
Cook Spaghetti: Boil the broken spaghetti pieces in salted water until tender. Drain and set aside to cool slightly.
Make the Sauce: In a microwave-safe bowl, combine the cream of chicken soup, RoTel tomatoes with green chilies, and softened cream cheese. Heat in the microwave, stirring every minute, until the mixture becomes smooth and creamy.
Add Cheese: Stir in 2 cups of shredded Cheddar cheese into the sauce until melted and smooth. If the sauce is too thick, thin it by adding a small amount of heavy cream or milk.
Combine Ingredients: Mix the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the prepared cheese sauce, ensuring everything is evenly coated.
Assemble Casserole: Spoon the combined mixture into a greased casserole dish. Sprinkle the remaining 1 cup of shredded Cheddar cheese evenly over the top.
Freeze or Refrigerate (Optional): For make-ahead convenience, cover the casserole tightly with plastic wrap followed by aluminum foil and freeze for up to 3 months or refrigerate for up to 2 days before baking.
Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 20 minutes, or until the dish is heated through and the cheese on top is melted and bubbly.
Serve: Let the casserole stand for 5 minutes after baking before serving, allowing it to set and cool slightly for easier portioning.

Notes

You can use shredded rotisserie chicken for a quick shortcut.
Sauté fresh peppers and onions to enhance their flavor; canned can be used but may alter texture.
This casserole can be frozen before baking; just bake from frozen by adding extra cooking time.
Use milk as a lighter alternative to heavy cream for thinning the sauce if desired.
For a spicier version, add extra diced green chilies or a dash of hot sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Southern American