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
Scale
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.
