Rotel Chicken Spaghetti
Rotel Chicken Spaghetti takes tender noodles and juicy chicken and tosses them in a cheesy cream sauce. A baked pasta casserole comes together in 15 minutes!
Servings: 8 1½ cup servings
Calories: 521kcal
Ingredients
- 1 pound spaghetti
- 1 tablespoon extra virgin olive oil
- ½ cup diced onion
- ½ cup diced bell pepper
- 10 ounces can of Rotel tomatoes with green chilies (do not drain)
- 2 cups cooked and shredded chicken breast You can substitute rotisserie chicken
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon cumin optional
- ¼ teaspoon black pepper
- 2 cups cubed Velveeta cheese
- 10.5 ounces can cream of chicken soup
- ¾ cup chicken broth
- 1 cup shredded cheddar cheese for topping
- 2 teaspoons fresh chopped parsley optional garnish - you can substitute chopped cilantro for the parsley
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9x13 (or 13x9) baking dish with nonstick cooking spray. Set it aside.
- Cook the spaghetti according to the package instructions. Drain and set aside.1 pound spaghetti
- Add 1 tablespoon of extra virgin olive oil to a large skillet over medium-high heat. Add the diced onion and bell pepper to the skillet and sauté until the onion and bell pepper are tender.1 tablespoon extra virgin olive oil, ½ cup diced onion, ½ cup diced bell pepper
- Add the Rotel tomatoes and green chilies with juice to the skillet. Continue cooking for a few minutes.10 ounces can of Rotel tomatoes with green chilies
- Stir in the shredded chicken, chili powder, cumin (if using), salt, and pepper. Cook for another 2-3 minutes.2 cups cooked and shredded chicken breast, ½ teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon black pepper
- Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth. Stir continuously until the cheese is fully melted and the sauce is smooth.2 cups cubed Velveeta cheese, 10.5 ounces can cream of chicken soup, ¾ cup chicken broth
- Combine the cooked spaghetti with the cheese and chicken mixture. Toss everything together until the spaghetti is well-coated.
- Transfer the mixture to the prepared baking dish. Top with the shredded cheddar cheese.1 cup shredded cheddar cheese
- Bake in the preheated oven for 20-25 minutes or until the top is melted and the casserole is bubbling. Allow the spaghetti to rest for a few minutes before serving.2 teaspoons fresh chopped parsley
Notes
Storage:
- To Store: Leftover casserole should be stored in an airtight container in the fridge for up to 3-5 days.
- To Freeze: You can freeze the baked casserole for up to 1 month. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Reheat in the oven until heated through.
- You can use pre-shredded cheese instead of freshly shredded cheese, but it will not be as creamy or melt as well. Pre-shredded cheese adds cellulose to the cheese and has a powdery texture.
- Although this recipe is called "spaghetti", any noodle will work. Just make sure to prepare the pasta according to the package instructions.
- Feel free to add extra veggies to your casserole. Corn, peas, broccoli, and cauliflower would all be delicious in this dish.
Nutrition
Calories: 521kcal | Carbohydrates: 55g | Protein: 33g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1555mg | Potassium: 550mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1179IU | Vitamin C: 16mg | Calcium: 477mg | Iron: 2mg