Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southern Chicken Spaghetti with RoTel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American

Description

This Southern Chicken Spaghetti with RoTel is a creamy, comforting casserole perfect for family dinners. Tender shredded chicken is combined with spaghetti, a cheesy tomato-vegetable sauce, and baked until bubbly. The dish features classic Southern flavors with a spicy kick from RoTel diced tomatoes and green chilies, all wrapped in a cheesy, creamy sauce that’s deliciously satisfying.

Ingredients

Protein

  • 1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)

Pasta

  • 16 ounces spaghetti, broken into 2-inch pieces

Canned Goods & Dairy

  • 2 (10.75-ounce) cans condensed cream of chicken soup (21.5 ounces total)
  • 10 ounces diced tomatoes & green chilies (RoTel)
  • 6 ounces cream cheese, softened
  • 3 cups shredded Cheddar cheese, divided (12 ounces)
  • ¼ cup heavy cream (or milk)

Vegetables

  • 1 cup mixed peppers and onions (sautéed if using fresh)

Instructions

  1. Prep Ingredients: Gather all ingredients. If using fresh peppers and onions, prepare and have them ready for sautéing.
  2. Cook Chicken and Vegetables: Cook and shred the chicken breast if not already done. Sauté the mixed peppers and onions until softened to bring out their natural sweetness and flavor.
  3. Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti broken into 2-inch pieces until tender but still firm (al dente). Drain and set aside.
  4. Make the Sauce: In a microwave-safe bowl, combine the condensed cream of chicken soup, RoTel diced tomatoes with green chilies, and softened cream cheese. Heat in the microwave, stirring every minute until the sauce becomes smooth and creamy.
  5. Add Cheese: Stir in 2 cups of shredded Cheddar cheese to the creamy sauce until melted and fully incorporated. If the sauce is too thick, thin it out with a little heavy cream or milk to reach desired consistency.
  6. Combine Ingredients: Mix the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce thoroughly, ensuring everything is evenly coated.
  7. Assemble Casserole: Grease a casserole dish and spoon the mixture into it. Evenly top the casserole with the remaining 1 cup of shredded Cheddar cheese.
  8. Bake or Freeze: You can cover the casserole with plastic wrap and aluminum foil, then freeze it for up to 3 months or refrigerate for up to 2 days before baking. To bake, preheat the oven to 350°F (175°C) and bake for approximately 20 minutes until heated through and the cheese is melted and bubbly.
  9. Serve: Let the casserole rest for 5 minutes out of the oven before serving to allow the dish to set slightly for easier portioning and enhanced flavors.

Notes

  • Breaking spaghetti into shorter pieces makes it easier to eat and mix well in the casserole.
  • If you prefer a spicier dish, add extra diced jalapeños or more RoTel tomatoes.
  • You can substitute heavy cream with milk for a lighter sauce.
  • This casserole freezes well; be sure to thaw it overnight in the fridge before baking.
  • For a lower-fat version, use reduced-fat cheese and milk instead of heavy cream.

Find it online: https://slsrecipes.com/southern-chicken-spaghetti-with-rotel-recipe/