Description
This Cheesy Chicken Spaghetti is a rich, creamy, and comforting dish perfect for an easy weeknight dinner. Made with tender shredded rotisserie chicken, creamy soup, a spicy kick from ROTEL, and a gooey Mexican cheese blend, it combines simple pantry ingredients for a deliciously satisfying meal that the whole family will love.
Ingredients
Scale
Dry Ingredients
- 12 ounces dry spaghetti pasta (about 3/4 of the box)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of crushed red pepper flakes
Canned and Dairy Ingredients
- 2 cans cream of chicken soup (10 ounces each, undiluted – do not add water)
- 1 can ROTEL (10 ounces, undrained)
- 1 cup sour cream
- 1/4 cup low sodium chicken broth
- 2 cups shredded Mexican cheese blend, divided
Other Ingredients
- 2 cups shredded rotisserie chicken breast
- Fresh chopped parsley (for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Pasta: Cook the spaghetti according to the package directions until al dente. Drain the pasta well and set it aside for a minute, allowing excess moisture to evaporate.
- Mix Sauce Ingredients: In the pot you cooked the pasta in, combine the cream of chicken soups, undrained ROTEL, sour cream, chicken broth, 1 cup of the shredded Mexican cheese blend, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Stir well until all ingredients are thoroughly combined.
- Combine Pasta and Chicken: Fold the cooked spaghetti and shredded rotisserie chicken breast into the sauce mixture. Stir gently to ensure the pasta and chicken are evenly coated with the creamy sauce.
- Assemble in Baking Dish: Pour the combined mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top.
- Cover and Bake: Cover the baking dish tightly with nonstick aluminum foil. Bake in the preheated oven for about 20 minutes until the mixture is hot and bubbling.
- Uncover and Brown: Remove the foil and return the dish to the oven for an additional 5-10 minutes to allow the cheese on top to melt completely and slightly brown.
- Garnish and Serve: Once baked, garnish with fresh chopped parsley before serving. Enjoy your creamy, cheesy chicken spaghetti while warm!
Notes
- This recipe uses rotisserie chicken for easy prep and rich flavor.
- The cream of chicken soup adds a creamy base, making this an easy and comforting casserole.
- ROTEL adds a slight spicy and tomato flavor, balancing the cheese and creaminess.
- If you prefer less spice, you can drain the ROTEL or substitute with diced tomatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 651 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 76 mg
