Baked and Creamy Rotel Chicken Spaghetti
This Baked and Creamy Rotel Chicken Spaghetti is a comforting, cheesy casserole that’s packed with flavor. Tender chicken, creamy sauce, and spicy Rotel come together with pasta and melty cheese for the ultimate dish that’s perfect for busy weeknights or feeding a crowd. It’s easy to make, customizable to your taste, and always a hit! Whether you’re a fan of mild or spicy, you can adjust the heat and even switch up the pasta or add extra protein. Plus, it’s a fantastic make-ahead meal that freezes well for later. One bite, and you’ll be hooked!
Ingredients
Ingredients List for Baked and Creamy Rotel Chicken Spaghetti
- 2 boneless skinless chicken breasts (can substitute with rotisserie chicken for a quicker option)
- 1 can 10 oz Rotel diced tomatoes with green chilies (use mild or hot depending on your spice preference)
- 1 can 10.5 oz cream of chicken soup (can substitute with cream of mushroom for a different flavor)
- 1 package 16 oz spaghetti (any pasta you like works, such as penne or rigatoni)
- 1 cup sour cream can substitute with Greek yogurt for a tangier twist
- 1 ½ cups shredded cheddar cheese use your favorite cheese, like Monterey Jack or a Mexican blend
- ½ cup milk feel free to use heavy cream for a richer sauce or a non-dairy milk for a lighter version
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder optional, for a little extra kick
- Salt and pepper to taste
Key Substitutions:
- Chicken: You can easily swap the chicken breasts for rotisserie chicken to save time.
- Soup: If you prefer a different flavor use cream of mushroom or even cream of celery soup.
- Cheese: Mix up the cheese for different flavor combinations like pepper jack for more spice or mozzarella for a mild, stretchy melt.
Instructions
How to Cook Baked and Creamy Rotel Chicken Spaghetti: A Step-by-Step Guide
Cook the Pasta:
- Start by boiling your pasta. Bring a pot of salted water to a boil, then cook the spaghetti according to the package directions. Once it’s done, drain and set it aside. (Don’t forget to taste-test a piece… you know, just to make sure it’s perfect.)
Prepare the Chicken:
- While the pasta is cooking, grab your chicken breasts and cook them. You can either pan-sear them in a little olive oil for about 5-7 minutes per side, or bake them at 375°F (190°C) for 25-30 minutes until they’re cooked through. Once cooked, shred the chicken with two forks. (It’s like therapy, really.)
Mix the Sauce:
- In a large bowl, combine the cream of chicken soup, sour cream, milk, Rotel, garlic powder, onion powder, and chili powder (if you're feeling extra spicy). Stir it all together until it’s creamy and smooth.
Combine Everything:
- In a large casserole dish, mix your cooked pasta, shredded chicken, and creamy sauce together. Stir it well to coat everything with that cheesy goodness.
Add the Cheese:
- Sprinkle cheddar cheese all over the top. The more cheese, the better, right? (Just don’t tell anyone I said that.)
Bake It:
- Pop the casserole into the oven at 350°F (175°C) and bake for 20-25 minutes, or until it’s bubbling and golden on top. You’ll want to take a peek halfway through—if it’s not looking cheesy enough, throw on a little more cheese. 😉
Serve & Enjoy:
- Once it’s out of the oven, let it cool for a few minutes (if you can wait that long). Then, scoop yourself a big helping, grab a fork, and dig in! Trust me, you’re going to want seconds.
- Enjoy your Baked and Creamy Rotel Chicken Spaghetti—it’s easy, cheesy, and totally worth every bite!
Notes
- For a spicier version, use hot Rotel and add jalapeños.
- Want to lighten it up? Swap sour cream for Greek yogurt and use low-fat cheese.
- You can prep this dish the day before and bake it when you're ready.
- This recipe freezes well for up to 3 months—just thaw and bake!