If you’re craving a comforting, flavorful dish that comes together with minimal fuss, you’re going to love this Easy Chicken Spaghetti with Rotel Recipe. It’s a creamy, cheesy medley of tender rotisserie chicken, zesty Rotel tomatoes, and perfectly cooked spaghetti all baked into one delightful casserole. This dish perfectly balances savory spices with a little kick from the Rotel, making it an absolute family favorite anytime you want a satisfying meal without hours in the kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient here plays a vital role in creating layers of flavor and ensuring the perfect texture. From the creamy soups that provide richness to the fresh shredded chicken and the simple pasta base, each component is essential for making this dish a winner.
- Spaghetti pasta: Broken into thirds for easier mixing and perfect bite-sized strands.
- Unsalted butter: Adds richness and helps sauté the aromatics beautifully.
- Chopped yellow onion: Gives a sweet, aromatic base that complements the chicken.
- Minced garlic: Infuses the sauce with its signature savory warmth.
- Cream of chicken soup: Creates a velvety, comforting texture and chicken flavor.
- Cream of mushroom soup: Adds depth and earthiness to the creamy sauce.
- Cream cheese: Melts into the mixture for gooey, luscious creaminess.
- Shredded cheddar cheese: Used both inside and on top for that irresistible cheesy crust.
- Shredded rotisserie chicken: Tender and flavorful, it’s the star protein of the dish.
- Onion powder: Enhances the savory notes without overpowering the dish.
- Garlic powder: Amplifies the garlic flavor for more punch.
- Paprika (smoked or sweet): Adds subtle earthiness and color.
- Dried thyme leaves: Brings a gentle herbal brightness.
- Cayenne pepper (optional): Delivers a welcome spicy kick if you like heat.
- Salt and cracked black pepper: Essential for seasoning and balancing flavors.
- Rotel tomatoes (original, mild, or hot): Adds tang, zest, and a bit of crunchy tomato texture.
- Low-sodium chicken broth: Smooths out the sauce and keeps it from being too thick.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Prepare Your Oven and Baking Dish
First things first: preheat your oven to 350°F (175°C). While it’s warming up, generously butter a 9×13-inch baking dish to ensure your cheesy masterpiece won’t stick and will slide right out when it’s ready to serve.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti pasta broken into thirds until it’s just al dente—firm but tender. Drain the noodles, rinse them under cold water to stop the cooking process, and set them aside. This keeps your spaghetti from getting mushy in the casserole.
Step 3: Sauté Aromatics and Build the Sauce
Melt the butter over medium-high heat in a Dutch oven or a large saucepan. Toss in the finely chopped onion and cook until it becomes translucent and soft. Add the minced garlic and cook just until fragrant, about 30 seconds to a minute. Now’s the time to stir in both the cream of mushroom and cream of chicken soups, the cubed cream cheese, one cup of shredded cheddar, the can of Rotel tomatoes, and your shredded chicken. Don’t forget to add the onion powder, garlic powder, paprika, thyme, cayenne pepper if you’re using it, and a pinch of salt and black pepper to taste. Stir everything together as the cheese melts and flavors meld. Pour in the chicken broth and stir until the sauce is smooth and slightly creamy.
Step 4: Combine Spaghetti with Sauce and Bake
Gently fold the cooked spaghetti into the sauce, ensuring every strand is evenly coated with that luscious cheesy goodness. Transfer this mixture to your buttered baking dish and spread it out evenly. Sprinkle the remaining half cup of cheddar cheese over the top. Pop the dish into your preheated oven and bake for 20 to 25 minutes, until you see bubbly, golden brown cheese inviting you to dig in.
Step 5: Garnish and Rest
Once out of the oven, let your Easy Chicken Spaghetti with Rotel Recipe cool for about 10 minutes to set. If you like, garnish with fresh parsley for a burst of color and fresh herbal aroma that perfectly complements this classic comfort food.
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a beautiful contrast in color and a fresh note to brighten the dish. For a little extra texture, you could also add crushed tortilla chips or fried onions on top just before serving.
Side Dishes
This dish is wonderfully hearty on its own but pairs beautifully with simple sides like a crisp mixed green salad tossed in a light vinaigrette or some steamed green beans. Garlic bread or a warm biscuit also make great companions for soaking up any leftover sauce on your plate.
Creative Ways to Present
If you want to dress it up for guests or meal prep, serve this chicken spaghetti in individual ramekins or small cast iron skillets. Topping with extra cheese before broiling till bubbly can give a lovely crust. Alternatively, spoon into tortilla shells or lettuce wraps for a playful, handheld twist on this classic casserole.
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Chicken Spaghetti with Rotel Recipe in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen after a day, making it even tastier!
Freezing
This dish freezes well, making it perfect for meal prep. Freeze in a freezer-safe container before baking and thaw overnight in the fridge when ready to use. You can also freeze leftovers after baking; just wrap tightly to prevent freezer burn and consume within 2 months for best taste.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions but do so in short bursts, stirring in between, to maintain the creamy texture without drying it out.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Cook and shred the chicken breasts or thighs before adding them to the sauce. Rotisserie chicken is just a handy shortcut that adds extra flavor without extra work.
What level of spiciness does Rotel add to this recipe?
Rotel comes in different heat levels: original, mild, or hot. Choose based on your spice preference. The hot variety brings a nice kick, while mild or original keeps it more subtle.
Can I substitute the cream cheese with something else?
Cream cheese adds richness and creaminess, but you can substitute with mascarpone or even full-fat sour cream for a slightly different but still delicious texture.
Is it necessary to break the spaghetti into thirds?
Breaking the pasta helps it mix more evenly with the sauce and makes the casserole easier to serve with forkfuls that aren’t too long or messy. It’s a little trick that pays off in every bite!
Can I make this dish gluten-free?
Yes! Simply swap the spaghetti for your favorite gluten-free pasta and make sure your soups and Rotel tomatoes are gluten-free brands to keep this dish safe for gluten-free diets.
Final Thoughts
When you need a dish that feels like a warm hug and comes together easily, this Easy Chicken Spaghetti with Rotel Recipe is your new best friend. It’s bursting with flavor, creamy yet light, and perfect for feeding a crowd or savoring leftovers. Trust me, once you try it, you’ll keep coming back to this recipe again and again, craving that perfect combo of cheese, chicken, and that little pop of Rotel tang. So why wait? Grab your ingredients and get baking!
Print
Easy Chicken Spaghetti with Rotel Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Spaghetti with Rotel is a comforting and flavorful casserole featuring tender shredded rotisserie chicken, al dente spaghetti, creamy soups, and zesty Rotel tomatoes. Baked to bubbly, golden perfection and layered with plenty of cheese, it’s a perfect weeknight meal that’s simple to prepare yet satisfying enough for guests.
Ingredients
Pasta
- 1 pound spaghetti pasta, broken into thirds
Sauté Base
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
Sauces & Dairy
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- 1 (10.5 ounce) can low-sodium cream of mushroom soup
- 4 ounces cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese, divided
Protein & Seasonings
- 3 cups shredded rotisserie chicken, skin and bones removed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper (optional)
- Salt and cracked black pepper, to taste
Additional Ingredients
- 1 can Rotel tomatoes (original, mild, or hot)
- 1 cup low-sodium chicken broth
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking and help develop a golden crust on the casserole.
- Cook Pasta: Boil the broken spaghetti in salted water until just al dente to retain firmness. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Sauté Aromatics and Mix Sauces: In a Dutch oven, melt butter over medium-high heat. Add the chopped onion and cook until translucent, then add garlic and cook until fragrant. Stir in the cream of mushroom soup, cream of chicken soup, cream cheese cubes, 1 cup shredded cheddar cheese, drained Rotel tomatoes, shredded chicken, and seasonings including onion powder, garlic powder, paprika, thyme, cayenne pepper, salt, and pepper. Allow cheese to melt and then stir in chicken broth until the mixture is smooth and creamy.
- Combine Pasta and Bake: Add the cooked spaghetti noodles to the creamy chicken mixture and stir well to combine everything evenly. Transfer this mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. Bake in the preheated oven for 20 to 25 minutes until bubbly and golden brown on top.
- Finish and Serve: Remove from oven, optionally garnish with fresh parsley for a pop of color and freshness. Let the casserole cool for about 10 minutes to set before serving for best texture and flavor.
Notes
- Using rotisserie chicken is a time-saver and adds great flavor, but leftover cooked shredded chicken works well too.
- If you prefer spicier dishes, use the hot Rotel tomatoes or increase cayenne pepper slightly.
- To make this dish ahead, assemble it up to baking, cover tightly, and refrigerate for up to 24 hours before baking.
- Ensure pasta is not overcooked as it will cook further during baking.
- Substitute cream soups with homemade béchamel sauce to control sodium and additives.
