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
Scale
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.
