Go Back

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti is a baked casserole dish featuring cooked spaghetti combined with shredded cooked chicken and a creamy tomato-based sauce enriched with Rotel diced tomatoes and chilies. The mixture is baked until hot and bubbly, resulting in a tender pasta dish with a slightly spicy flavor and a golden, melted cheese topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • Spaghetti 12 ounces, uncooked: The hearty pasta base of the dish.
  • Cooked chicken 2 cups, shredded: Adds protein and makes the dish filling.
  • Rotel diced tomatoes and chilies 1 can, 10 ounces: Adds flavor, moisture, and mild heat.
  • Cream of mushroom or cream of chicken soup 1 can, 10.5 ounces: Creates the creamy sauce base.
  • Milk or chicken broth ½ cup: Helps loosen the sauce and keeps the pasta creamy after baking.
  • Shredded cheddar cheese 1 cup: Mixed into the pasta for richness.
  • Garlic powder 1 teaspoon: Adds extra savory flavor.
  • Salt and pepper to taste: Balances all the flavors.
  • Shredded cheese 1½ cup, for topping: Creates the cheesy baked top layer.

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Spoon or spatula
  • Measuring cups

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Cook the spaghetti according to package instructions until al dente.
  3. Drain the pasta and set aside.
  4. In a large bowl, combine shredded chicken and the entire undrained can of Rotel tomatoes and chilies.
  5. Add the cream soup and mix well.
  6. Stir in ½ cup milk or chicken broth until the sauce becomes smooth and creamy.
  7. Stir in garlic powder, salt, and pepper.
  8. Add 1 cup shredded cheddar cheese.
  9. Fold in the cooked spaghetti until evenly coated.
  10. Transfer the mixture to a greased baking dish.
  11. Sprinkle the remaining cheese on top.
  12. Bake for 20–25 minutes if warm, or 30–35 minutes if refrigerated before baking
  13. Let it rest for 5 minutes before serving.