If you have been searching for a comforting, crowd-pleasing dish that is simple to make yet packed with flavor, then this Easy Chicken Spaghetti with Rotel Recipe is your new go-to! It brings together tender shredded chicken, creamy cheeses, zesty Rotel tomatoes, and perfectly cooked spaghetti into one irresistible, cheesy casserole everyone will love. Whether for a family dinner or a potluck, this dish radiates warmth and deliciousness in every bite, making it a trusted favorite that’s both familiar and delightfully satisfying.
Ingredients You’ll Need
This Easy Chicken Spaghetti with Rotel Recipe relies on straightforward ingredients that work together beautifully to create layers of texture and taste, from creamy richness to bursts of bright tomato flavor. Every item plays an essential role in making this dish both hearty and vibrant.
- Spaghetti pasta (1 pound): Broken into thirds to fit perfectly in the casserole and ensure even distribution of sauce and chicken.
- Unsalted butter (2 tablespoons): For sautéing the onions and garlic, it adds a rich base flavor without overpowering the other ingredients.
- Chopped yellow onion (1/2 cup): Provides a sweet and aromatic backbone to the creamy sauce.
- Minced garlic (3 cloves): Adds an irresistible punch of savory depth.
- Cream of chicken soup (1 can, 10.5 ounces): A smooth, velvety ingredient that brings moistness and a subtle chicken flavor.
- Cream of mushroom soup (1 can, 10.5 ounces): Complements the chicken soup with earthiness and creamy texture.
- Cream cheese (4 ounces, cubed): Melts into the sauce and adds luscious creaminess.
- Shredded cheddar cheese (1 1/2 cups, divided): A sharp contrast that melts beautifully for cheesy richness on top and inside.
- Shredded rotisserie chicken (3 cups): Convenient, flavorful, and tender—this is the protein star of the dish.
- Onion powder (1 teaspoon): Enhances the onion flavor with subtle sweetness.
- Garlic powder (1/2 teaspoon): Boosts the garlic notes for a deeper savory profile.
- Paprika (1/2 teaspoon): Adds warmth and a touch of color; smoked paprika works wonderfully here.
- Dried thyme leaves (1/4 teaspoon): Lends an earthy herbaceous hint to balance the richness.
- Cayenne pepper (1/4 teaspoon, optional): For those who love a gentle kick of heat.
- Salt and cracked black pepper: To taste, essential for bringing all flavors into harmony.
- Rotel tomatoes (1 can): With their juicy tomatoes and green chilies, they brighten the dish with just the right zing and moisture.
- Low-sodium chicken broth (1 cup): Helps smooth the sauce and deepen the savory notes without making it too salty.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Prepare Your Baking Dish and Pasta
Start by preheating your oven to 350 degrees Fahrenheit and generously buttering a 9-by-13-inch baking dish—this will prevent sticking and add a subtle buttery crisp to the edges. Next, cook your spaghetti pasta in salted boiling water until it reaches that perfect al dente texture—firm but tender. Once cooked, drain the pasta and rinse it with cold water to halt the cooking process and keep the strands from sticking together while you prepare the sauce.
Step 2: Sauté Aromatics and Build the Sauce
In a Dutch oven or large heavy-bottomed pot, melt the butter over medium-high heat. Sauté the chopped onion until it becomes soft and translucent, releasing its natural sweetness. Add the minced garlic and cook just until fragrant—don’t let it brown as it can turn bitter. Now stir in both the cream of mushroom and cream of chicken soups along with cubed cream cheese. Add one cup of shredded cheddar cheese, the entire can of Rotel tomatoes, shredded rotisserie chicken, plus the seasonings including onion powder, garlic powder, paprika, thyme, optional cayenne, salt, and pepper. Cook this mixture gently, stirring frequently until the cheese melts and the sauce becomes luscious. Pour in the chicken broth last, stirring until you achieve a smooth consistency.
Step 3: Combine Pasta with Sauce and Bake
Into the pot with your creamy, flavorful sauce, add the cooled spaghetti and gently fold everything together until every strand is coated. Transfer this mixture to your prepared baking dish, spreading evenly. Sprinkle the remaining half cup of cheddar cheese generously on top to create a golden, bubbly crust. Place the dish in your preheated oven and bake for 20 to 25 minutes, until the edges bubble with cheesy goodness and the top turns beautifully golden brown.
Step 4: Rest and Garnish
Once out of the oven, let the casserole cool for about 10 minutes—this helps the sauce thicken slightly and makes it easier to serve. For a fresh, bright finish, garnish with some chopped fresh parsley or herbs if you have them on hand. This final touch adds a pop of color and a subtle herbal note that balances the richness.
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
Simple garnishes like chopped fresh parsley, green onions, or even a sprinkle of extra shredded cheddar cheese take this dish over the top visually and flavor-wise. The green herbs add a fresh contrast to the creamy, cheesy base, making every bite taste as vibrant as it looks.
Side Dishes
This comforting casserole pairs wonderfully with crisp green salads dressed in a light vinaigrette to cut through the richness. Roasted or steamed vegetables like broccoli or green beans add color and texture, while crusty garlic bread is perfect for sopping up every last bit of the cheesy sauce.
Creative Ways to Present
For an extra-special touch, serve this Easy Chicken Spaghetti with Rotel Recipe in individual ramekins or small casserole dishes for perfectly portioned comfort food. Top each serving with a few fresh tomato slices or a dollop of sour cream mixed with chives to enhance both the presentation and taste. You could also sprinkle toasted breadcrumbs mixed with parmesan on top before baking for a crunchy surprise.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken Spaghetti with Rotel Recipe keeps well in the refrigerator for up to four days in an airtight container. The flavors deepen as it rests, making it even tastier the next day. When you store it, cover tightly to prevent the pasta from drying out.
Freezing
This dish freezes beautifully. To freeze, wrap tightly in foil or place in a freezer-safe container and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge for best texture and flavor retention.
Reheating
Reheat leftovers covered in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes, or microwave individual portions on medium power to prevent drying out. Adding a splash of chicken broth before reheating helps keep the casserole moist and creamy.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook and shred fresh chicken breasts or thighs before adding them to the casserole. Rotisserie chicken is simply a convenient shortcut that adds great flavor and saves time.
Is it possible to make this dish gluten-free?
Yes, by swapping regular spaghetti for your favorite gluten-free pasta, you can easily adapt this recipe to be gluten-free without losing any of the deliciousness.
Can I substitute the cream of mushroom and cream of chicken soups?
You can make homemade versions of these soups or use condensed vegetable soups for a different twist, but cream soups add creaminess and body that are key to this recipe’s texture.
What can I use instead of Rotel tomatoes?
If you don’t have Rotel, chopped fresh tomatoes with diced green chilies or a combination of canned diced tomatoes and a small amount of chopped jalapeño can mimic the flavor nicely.
Is this dish spicy?
The level of spiciness depends on your choice of Rotel and whether you add the cayenne pepper. Using mild Rotel and skipping cayenne makes it mild and family-friendly; for those who like a little heat, the spicy or original Rotel varieties provide a nice kick.
Final Thoughts
I cannot recommend this Easy Chicken Spaghetti with Rotel Recipe enough for anyone craving a cozy, cheesy, and effortlessly delicious meal. It’s the perfect combination of creamy textures, bold flavors, and familiar comfort that can brighten any dinner table. Give it a try and watch it quickly become a beloved staple in your home, just as it is in mine!
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, cheesy casserole perfect for family dinners. Featuring tender rotisserie chicken, melt-in-your-mouth cream cheese, and a blend of savory soups and spices, it combines creamy, tangy, and slightly spicy flavors simmered together and baked to bubbly perfection.
Ingredients
Pasta
- 1 pound spaghetti pasta, broken into thirds
Sauce & Main Mix
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 3 cloves garlic, minced
- 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
- 1 can Rotel tomatoes (original, mild, or hot)
- 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)
- 1 cup low-sodium chicken broth
- Salt and cracked black pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish thoroughly to prevent sticking and prepare it for the casserole.
- Cook the Spaghetti: Cook the broken spaghetti pasta in salted boiling water until it is al dente, which usually takes about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
- Sauté Aromatics and Build Sauce: In a Dutch oven over medium-high heat, melt the butter. Add the chopped yellow onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, roughly 30 seconds. Stir in the cream of mushroom soup, cream of chicken soup, cream cheese cubes, 1 cup of shredded cheddar cheese, Rotel tomatoes, shredded chicken, and all the seasonings including onion powder, garlic powder, paprika, thyme, cayenne (if using), salt, and pepper. Cook while stirring until the cheese is melted and the mixture is smooth. Then stir in the chicken broth to thin the sauce as needed.
- Combine Pasta and Sauce: Add the cooked spaghetti directly into the Dutch oven with the sauce mixture and stir well to combine all ingredients evenly.
- Bake the Casserole: Transfer the combined chicken spaghetti mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and the cheese on top is golden brown.
- Garnish and Serve: Remove from the oven and optionally garnish with fresh parsley for color and freshness. Let the casserole cool for about 10 minutes before serving to allow the dish to set and enhance flavors.
Notes
- To save time, use pre-shredded rotisserie chicken but ensure bones and skin are removed.
- If you prefer milder heat, use mild Rotel tomatoes or drain excess liquid to reduce spiciness.
- Rinsing pasta under cold water stops cooking and prevents over-softening before baking.
- For an even creamier texture, you can add an extra 1/4 cup of cream cheese or cheddar cheese.
- Leftovers store well refrigerated for up to 3 days and reheat in the oven or microwave.
- Use a Dutch oven or a heavy-bottomed pot for best even heating of sauce components.
