Chicken Spaghetti With Rotel
Creamy, cheesy chicken spaghetti baked with Rotel tomatoes for a comforting family-style casserole.
Equipment
- Large Skillet
- 2-quart casserole dish
- pot for spaghetti
- Colander
- Mixing Spoon
- Knife
- Cutting Board
Ingredients
- 3 boneless skinless chicken breasts cut into bite-sized pieces
- 10.75 ounce cream of chicken soup or cream of chicken
- 10 ounce Rotel diced tomatoes with green chilies do not drain
- 1 clove garlic minced
- 1/2 teaspoon onion powder
- 1 tablespoon butter
- 8 ounce Velveeta cheese cut into cubes
- 2 ounce cream cheese cubed
- 8 ounce spaghetti cooked and drained
- 1 cup cheddar cheese grated
- salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti in a pot of salted boiling water according to package directions until al dente; drain and set aside.
- Melt the butter in a large skillet over medium to medium-high heat.
- Add the bite-sized chicken pieces to the skillet, sprinkle with onion powder, add the minced garlic, and sauté 7–10 minutes until the chicken is cooked through and no longer pink.
- Reduce heat to low and add the cream of chicken soup, cubed Velveeta, cubed cream cheese, and the undrained Rotel; stir constantly until the cheeses melt and the sauce is smooth.
- Stir the drained spaghetti into the cheese and chicken mixture until the pasta is fully coated; season with salt and black pepper to taste.
- Lightly grease a 2‑quart casserole dish, transfer the cheesy chicken spaghetti into it, and sprinkle the grated cheddar cheese evenly over the top.
- Bake in the preheated oven 25–30 minutes, until heated through and the cheese on top is melted.
- Let the casserole rest a few minutes, then serve.
Notes
- Please read the post for tips and ingredient substitutions.
- Store tightly covered in the refrigerator for up to 3 days.
- You can freeze the casserole for up to 3 months.
- Reheat in the oven at 350°F until heated through.