Chicken Spaghetti With Rotel
Creamy, cheesy chicken spaghetti with Rotel makes a comforting, easy weeknight casserole.
Servings: 8 servings
Ingredients
- 3 chicken breasts, boneless skinless 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 pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti in a pot of boiling salted water according to package directions until al dente, then drain and set aside.
- Heat 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, and add the minced garlic; sauté 7–10 minutes until the chicken is cooked through and no longer pink.
- Reduce heat to low and stir in the cream of chicken soup, cubed Velveeta, cubed cream cheese, and undrained Rotel; cook, stirring constantly, until the cheeses melt and the sauce is smooth.
- Stir the drained spaghetti into the cheese and chicken mixture until evenly coated; season with salt and black pepper to taste.
- Lightly grease a 2-quart casserole dish, transfer the cheesy chicken spaghetti to the dish, and sprinkle the grated cheddar evenly on top.
- Bake in the preheated oven for 25–30 minutes, until heated through and the cheese on top is melted.
- Let the casserole rest a few minutes, then serve.
Equipment
- Large Skillet
- 2 quart casserole dish
- pot (for pasta)
- Colander
- Mixing Spoon
Notes
- Read the full post for tips and substitutions.
- Store leftovers tightly covered in the refrigerator up to 3 days.
- You can freeze the casserole for up to 3 months.
- Reheat covered in a 350°F oven until warmed through.