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spoon of chicken spaghetti

Chicken Spaghetti

This chicken spaghetti recipe with rotel is going to be your family's new favorite casserole! Tender pasta, creamy sauce, all topped with melty cheese!
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Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 servings
Calories: 252kcal
Author: Jennifer Stewart

Ingredients

  • 16 ounces Spaghetti
  • 1 Whole Rotisserie Chicken deboned and meat shredded
  • 1 16 ounces Package of Velveeta Cheese
  • 4 ounces Cream Cheese
  • 1 10oz Can Rotel
  • 1 10oz Can Cream of Mushroom Soup
  • 1 10oz Can Cream of Chicken Soup
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Creole Seasoning
  • ½ Cup Mozzarella Cheese shredded
  • ½ Cup Cheddar Cheese shredded

Instructions

  • Cook the spaghetti until al dente. Drain and set aside.
  • Preheat the oven to 350°F.
  • Debone the chicken and shred. Set aside.
  • In the same pot you cooked the spaghetti, add the Velveeta cheese, cream cheese, diced tomatoes and chilies, cream of mushroom soup, and cream of chicken soup.
  • Cook over a medium heat, stirring, until everything has melted and combined.
  • Add the garlic powder, onion powder and Creole Seasoning and stir well.
  • Add the spaghetti and shredded chicken. Toss well so that it is evenly mixed.
  • Add this mixture to a lightly greased 13x9” casserole dish.
  • Sprinkle the mozzarella and cheddar cheese all over the top then place in the oven.
  • Bake for 25-30 minutes, until it’s all bubbly around the edges.
  • Remove and serve immediately with garlic bread and salad.

Notes

  • When cooking the pasta, be sure to salt the water generously. I like to use 2 teaspoons of coarse kosher salt per quart of water.
  • Break up the spaghetti into smaller pieces. It's tradition and also makes bites easier.
  • Do no overcook the pasta. Cook until firm or al dente as it will continue to cook while baking and also absorb some of the sauce.
  • Add crushed butter cracker crumbs or even croutons or panko breadcrumbs to the cheese on top for some added crunch.
  • Be sure to mix the sauce completely to avoid any clumps of ingredients. Some of the cheesy bits will melt, but will do so best if well blended.
  • Grate your own cheese from the block, it melts better. Pre-shredded cheese is a great time saver, but it coated in starch to prevent clumping. Unfortunately, this can also prevent smooth melting.
  • Add some colorful green peppers for more veggies! This is a great way to clean out the vegetable crisper with all those little odds and ends.
  • Leave the meat out all together for a vegetarian version.
  • Use your favorite gluten free pasta or substitute spaghetti squash.
  • If you like your cheese crispy, place the casserole under the broiler for a few minutes until crispy. I like the edges.

    • Nutrition

    Serving: 1g | Calories: 252kcal | Carbohydrates: 13g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 938mg | Fiber: 1g | Sugar: 3g