Description
This Rotel Chicken Spaghetti is a comforting and flavorful casserole combining tender shredded chicken, al dente spaghetti, creamy Velveeta cheese, and zesty Rotel tomatoes with green chilies. Perfect for a cozy family dinner, it features a delicious blend of spices and vegetables baked to bubbly perfection, topped with melted cheddar cheese and fresh herbs.
Ingredients
Scale
Pasta
- 1 pound spaghetti (cooked al dente)
Vegetables & Aromatics
- ½ cup diced onion (yellow or white)
- ½ cup diced bell pepper (any color)
- 1 can (10 oz) Rotel tomatoes with green chilies (undrained)
Protein
- 2 cups cooked shredded chicken (Rotisserie preferred)
Seasonings & Spices
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin (optional)
- ¼ teaspoon black pepper
Dairy & Sauces
- 2 cups cubed Velveeta cheese (small cubes for faster melting)
- 1 can (10.5 oz) cream of chicken soup
- ¾ cup chicken broth
- 1 cup shredded cheddar cheese (for topping)
Garnish
- 2 teaspoons chopped fresh parsley (optional; or cilantro)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by spraying it with nonstick spray, then set it aside for later.
- Cook Spaghetti: Boil the spaghetti according to the package instructions until al dente. Once cooked, drain and set the spaghetti aside while you prepare the sauce.
- Sauté Vegetables: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing them for 5 to 7 minutes until they soften and release their aromas.
- Add Rotel Tomatoes: Stir the undrained can of Rotel tomatoes with green chilies into the skillet. Let it simmer gently for about 2 minutes to blend the flavors well.
- Add Chicken and Spices: Mix in the shredded chicken along with the kosher salt, chili powder, ground cumin if using, and black pepper. Cook the mixture for an additional 2 to 3 minutes to heat through and combine flavors.
- Incorporate Cheeses and Liquids: Add the cubed Velveeta cheese, cream of chicken soup, and chicken broth to the skillet. Stir continuously until the Velveeta melts and the sauce becomes creamy and smooth.
- Toss in Spaghetti: Add the cooked spaghetti to the skillet and gently toss everything to evenly coat the noodles with the creamy sauce mixture.
- Transfer to Baking Dish: Pour the spaghetti and sauce mixture into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese on top as a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the cheddar cheese has melted. For a golden top, optionally broil for 1 minute at the end.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley or cilantro if desired to add freshness and color.
Notes
- You can substitute Velveeta with a combination of cream cheese and cheddar for a different flavor profile.
- Rotisserie chicken is preferred for convenience, but any cooked shredded chicken works well.
- Adjust spices, especially chili powder and cumin, according to your preferred heat level and taste.
- To make it spicier, add a dash of cayenne pepper or use spicy Rotel varieties.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, use gluten-free spaghetti and verify that the soup and broth are gluten-free.
