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

Cook Time: 30

Total Time: 45

Servings: servings

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