Description
This Southern Chicken Spaghetti with RoTel is a creamy, cheesy casserole combining tender shredded chicken, spaghetti, diced tomatoes with green chilies, and a smooth cheese sauce. It’s a comforting, easy-to-make dish perfect for weeknight dinners or make-ahead meals that can be baked fresh or frozen for later.
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
Vegetables
- 1 cup mixed peppers and onions (sautéed if using fresh)
Cheese Sauce
- 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)
Instructions
- Prep Ingredients: Gather and prepare all ingredients such as shredding the cooked chicken, breaking the spaghetti into pieces, and chopping the peppers and onions if using fresh.
- Cook Chicken and Vegetables: Cook and shred the chicken if not already done. If using fresh peppers and onions, sauté them until softened. Boil the spaghetti in salted water until tender, then drain and set aside.
- Make the Sauce: In a microwave-safe bowl, combine the condensed cream of chicken soup, RoTel diced tomatoes with green chilies, and softened cream cheese. Heat in the microwave, stirring every minute, until the mixture is smooth and creamy.
- Add Cheese: Stir in 2 cups of the shredded Cheddar cheese into the sauce until melted and smooth. If the sauce is too thick, thin it with a little heavy cream or milk to desired consistency.
- Combine Ingredients: Stir the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce until fully combined.
- Assemble Casserole: Spoon the mixture into a greased casserole dish, then top with the remaining 1 cup of shredded Cheddar cheese evenly over the top.
- Bake or Freeze: Cover the casserole with plastic wrap and foil if freezing. Freeze for up to 3 months or refrigerate for up to 2 days before baking. To bake, preheat the oven to 350°F (175°C) and bake the casserole for about 20 minutes or until heated through and the cheese is melted and bubbly.
- Serve: Let the casserole stand for 5 minutes after baking to set, then serve warm.
Notes
- Shredded cooked chicken can be substituted with rotisserie chicken for convenience.
- For a lighter version, use milk instead of heavy cream and reduced-fat cheese.
- The casserole can be prepared ahead and frozen; thaw before baking for best results.
- Adjust the amount of RoTel according to your spice preference.
- Use gluten-free pasta to adapt the recipe for gluten-free diets.
