Description
This Cheesy Chicken Spaghetti is a creamy, comforting weeknight dinner featuring tender rotisserie chicken, spaghetti pasta, melted Mexican cheese blend, and a flavorful mix of cream of chicken soup and ROTEL tomatoes. It’s baked to perfection until hot and bubbly, topped with fresh parsley for a simple yet satisfying meal.
Ingredients
Scale
Pasta and Cheese
- 12 ounces dry spaghetti pasta (about 3/4 of the box)
- 2 cups shredded Mexican cheese blend, divided
Wet Ingredients
- 2 cans cream of chicken soup (10 ounces each, undiluted)
- 1 can ROTEL (10 ounces, undrained)
- 1 cup sour cream
- 1/4 cup low sodium chicken broth
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of crushed red pepper flakes
Protein and Garnish
- 2 cups shredded rotisserie chicken breast
- Fresh chopped parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and spray a 9×13 baking dish with nonstick cooking spray to prevent sticking.
- Cook Pasta: Boil the dry spaghetti pasta according to the package directions until al dente. Drain well and set aside briefly.
- Prepare Sauce and Combine: In the same pot used for the pasta, add the cream of chicken soups, undrained ROTEL, sour cream, chicken broth, 1 cup of shredded Mexican cheese, and all the seasonings including garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Stir until fully combined.
- Mix Pasta and Chicken: Fold the cooked pasta and shredded rotisserie chicken into the sauce mixture, ensuring everything is evenly coated.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of Mexican cheese on top.
- Bake Covered: Cover the dish with nonstick aluminum foil and bake in the preheated oven for about 20 minutes, or until hot and bubbly.
- Finish Baking Uncovered: Remove the foil and bake for an additional 5-10 minutes to allow the cheese topping to brown slightly.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, then serve warm and enjoy a delicious, comforting meal.
Notes
- Using rotisserie chicken makes this dish quick and easy to prepare, ideal for busy weeknights.
- Do not dilute the cream of chicken soup; use it undiluted for the best creamy texture and flavor.
- The combination of Mexican cheese blend and ROTEL adds a nice cheesy and mildly spicy kick.
- This recipe yields about 8 servings, perfect for family dinners or leftovers.
- For a spicier version, increase the amount of crushed red pepper flakes or add jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 651 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 76 mg
