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Creamy Chicken Spaghetti with Rotel

A fork lifting a cheesy portion of Chicken Spaghetti Rotel from a casserole dish.
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A creamy, cheesy baked spaghetti casserole featuring chicken and Rotel tomatoes, perfect for potlucks and family dinners.

Ingredients

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  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (8 ounce) package cream cheese, cubed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Cook spaghetti according to package directions; drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through. Remove chicken from skillet and set aside.
  3. Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the condensed cream of chicken soup, undrained Rotel, cubed cream cheese, chili powder, and cumin. Cook over medium heat, stirring occasionally, until the cream cheese is melted and the sauce is smooth.
  5. Season the sauce with salt and black pepper to your taste.
  6. Return the cooked chicken to the skillet. Add the drained spaghetti and toss to combine everything with the sauce.
  7. Pour the spaghetti mixture into a greased 9×13 inch baking dish.
  8. In a small bowl, mix together the shredded cheddar cheese and Monterey Jack cheese. Sprinkle the cheese mixture evenly over the top of the spaghetti.
  9. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  10. Let stand for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, adding an extra 5-10 minutes to the baking time if baking from cold.
  • To achieve a golden-brown and melty topping, you can broil the casserole for the last 1-2 minutes, watching carefully to prevent burning.
  • Consider using leftover cooked chicken or rotisserie chicken for a quicker preparation.

Nutrition

Find it online: https://gourmetgaze.com/chicken-spaghetti-rotel-casserole/