Rotel Chicken Spaghetti
A creamy and comforting pasta dish that combines chicken, Rotel tomatoes, and cheese for a quick and satisfying meal.
Ingredients
Main Ingredients
- 8 ounces Spaghetti Regular or thin spaghetti works fine.
- 2 cups Cooked chicken Rotisserie chicken is my favorite shortcut.
- 1 can Rotel tomatoes Choose Mild, Original, or Hot based on heat preference.
- 1 can Cream of chicken soup This is the classic creamy base.
- 8 ounces Cream cheese Makes the dish extra smooth and rich.
- 2 cups Shredded cheese Cheddar is classic, but a cheese blend is great too.
- 1 medium Onion Optional, but adds a cozy savory flavor.
- 2 cloves Garlic Optional, but enhances flavor.
- to taste Salt
- to taste Pepper
- 1 teaspoon Paprika Optional for added flavor.
- 1 splash Milk or chicken broth Helps loosen the sauce if needed.
Instructions
Preparation
- Cook spaghetti in salted water until just tender, usually 8-9 minutes if the box says 10.
- In a large bowl, mix together the cream of chicken soup, cream cheese, Rotel, and shredded cheese.
- Fold in the cooked chicken, onion, garlic, salt, pepper, and paprika.
- Add the cooked spaghetti to the sauce mixture and combine well.
- Transfer the mixture to a baking dish.
Baking
- Bake in a preheated oven at 350°F for about 25 minutes, or until bubbly and hot.
Notes
You can make this ahead of time by assembling it and refrigerating it for up to a day. For a creamier texture, be sure to keep the sauce slightly looser before baking. This dish can be frozen; just thaw overnight in the fridge before baking.