Cheesy Chicken Spaghetti with Rotel
A creamy, cheesy baked spaghetti casserole made with chicken and Rotel for a simple, satisfying meal.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Microwave-safe Bowl
- Colander
- Mixing Spoon
Ingredients
- 16 ounces spaghetti cooked and drained
- 5 cups chopped cooked chicken leftovers or rotisserie
- 30 ounces Rotel tomatoes and chiles (about 3 cans)
- 8 ounces cream cheese softened
- 8 ounces sharp cheddar cheese shredded
- 1 bunch scallions chopped
- 1 tablespoon chicken base or 3 bouillon cubes
- 1/2 teaspoon garlic powder
- 3/4 cup Ritz crackers crushed, optional
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch baking dish.
- Cook the spaghetti according to package directions. Drain in a colander and return to the pot.
- Chop the cooked chicken and slice the scallions; add both to the pot with the drained spaghetti.
- Place the softened cream cheese in a microwave-safe bowl and heat 1–2 minutes until soft enough to stir into the Rotel juices.
- Add the Rotel tomatoes and chiles, chicken base (or crushed bouillon), and garlic powder to the cream cheese; mix until smooth.
- Pour the sauce into the pot with the spaghetti, add the shredded cheddar, and stir until everything is evenly coated. Season with salt and pepper to taste if desired.
- Transfer the pasta mixture to the prepared baking dish, spread evenly, and sprinkle the crushed Ritz crackers over the top if using.
- Bake for about 30 minutes, until the top is golden and the casserole is heated through; let sit a few minutes before cutting and serving warm.
Notes
- Use rotisserie or leftover chicken to save time.
- Softening the cream cheese makes it easier to blend with the Rotel juices.
- Crushed crackers are optional but add a crunchy topping.
- Taste before adding salt because Rotel and chicken base may be salty.