If you’re in the mood for some warm, cheesy comfort food, this Chicken Spaghetti with Rotel is a total game-changer. Imagine strands of spaghetti tossed in a creamy, flavorful sauce with a spicy kick, all blanketed in melted cheese. It’s one of those recipes that brings people together—you’ll see family members sneaking seconds and friends asking, ‘Hey, can I get the recipe?’ Perfect for busy weeknights or for impressing a crowd at a potluck, this dish combines ease with bold, unapologetic flavors. Trust us, this one’s going to be a regular part of your dinner menu.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Chicken Spaghetti with Rotel Recipe
Chicken Spaghetti with Rotel is one of those dishes that feels like a warm hug on a hectic weekday. It has the comfort-food vibe of mac and cheese, but with a boost of adult-approved spices and heartier ingredients. The secret weapon? A can of Rotel, which adds just the right amount of tangy tomatoes and green chili heat. This recipe became popular in Southern kitchens and has since found its way to hearts (and plates!) across the country. It’s perfect as a weeknight lifesaver or as the star of your potluck lineup. Plus, you don’t have to be a pro to make it. It’s straightforward, beginner-friendly, and so delicious, you’ll feel like a gourmet chef when you take that first bite. If you ask us at BellRecipes, adding this dish to your meal planner isn’t just a good idea; it’s the only idea.Why You’ll Love This Recipe
- Mouthwatering creaminess from the cheese sauce
- Easy and quick to make for busy families
- Spicy kick from Rotel adds bold flavor
- Perfect for meal prep or sharing at gatherings
- Kid-friendly and customizable
Key Ingredients and Substitutions
- Spaghetti: The base of the dish. Any pasta shape works if you’re out of spaghetti.
- Chicken: Use shredded rotisserie chicken for convenience, or substitute with turkey or tofu if you’re feeling experimental.
- Rotel: Essential for the tangy, spicy flavor. If unavailable, you could mix diced tomatoes with diced green chilies as a substitute.
- Cream of Mushroom Soup: This adds creaminess. Cream of chicken works too, or use a béchamel sauce for a homemade touch.
- Cheddar Cheese: Melty, cheesy goodness! Feel free to try Monterey Jack or Pepper Jack for extra flavor.
How to Make the Recipe (Step-by-Step)
- Cook spaghetti: Boil the pasta until al dente, according to package instructions. Drain and set aside.
- Prep the chicken: If you’re starting with cooked chicken (like rotisserie), shred it into bite-sized pieces.
- Make the sauce: In a large mixing bowl, stir together shredded chicken, Rotel, cream of mushroom soup, and half of the cheese. Add salt and pepper to taste.
- Combine: Toss the cooked spaghetti with the sauce mixture until well-coated.
- Move to casserole dish: Pour everything into a greased 9×13 baking dish. Smooth it out evenly.
- Cheese it up: Sprinkle the remaining cheese evenly over the top.
- Bake: Preheat your oven to 350°F and bake for about 20 minutes, or until the cheese is bubbly and starting to brown.
- Serve: Let it cool slightly (if you can wait!) and dig in!
Expert Tips for Success
Cook your spaghetti just until al dente so it doesn’t turn mushy in the oven.
Save time by using pre-cooked rotisserie chicken.
If you love heat, add a pinch of cayenne pepper or red chili flakes to the sauce.
Let the casserole cool for about 5 minutes after baking to let the flavors merge.
If your cheese isn’t melting enough on top, switch to broil for the last 2 minutes.
Variations and Customizations
There are so many ways to make this dish your own! If your family loves heat, swap the cheddar for Pepper Jack or add in some diced jalapeños. Looking for a veggie boost? Toss in some sautéed mushrooms, bell peppers, or spinach. For a slightly lighter version, swap out half the cream of mushroom soup for plain Greek yogurt—it’ll keep things creamy without as much richness. And for our gluten-free friends, don’t worry! This recipe works great with gluten-free pasta too. Whatever your twist, we’re sure it’ll be a hit.
Nutritional Information
Per serving (approx. 1 cup): This Chicken Spaghetti with Rotel packs about 350-400 calories, making it hearty but not overly heavy. It has around 20g of protein, which means it’ll fill you up and keep you energized. With about 15g of fat and 30g of carbs, it leans toward indulgence but can easily fit into most meal plans, especially as a satisfying comfort food option. It’s also calcium-rich thanks to all that cheesy goodness, so you can feel good about giving your bones some love!
Storage and Reheating Instructions
To store leftovers, simply transfer them to an airtight container and pop them in the fridge—this dish will last up to 3 days. To reheat, we recommend using the oven for best results. Cover your portion with foil and warm at 350°F until heated through (about 15-20 minutes). If you’re in a rush, the microwave works too; just heat in 30-second intervals, stirring in between. Pro tip: Add a splash of milk before reheating to keep things creamy!
Recipe Card of Chicken Spaghetti with Rotel
Ingredients list
- 1 16 ounce package spaghetti
- 1 10.75 ounce can condensed cream of mushroom soup
- 0.75 pound processed cheese
- 1 10 ounce can diced tomatoes with green chile peppers
- 1 cup chopped green onion
- 4 skinless, boneless chicken breast halves boiled, cut into bite size pieces
Step-by-Step Instructions
- In a large pot, lightly salt the water before boiling. Add the spaghetti and let it cook for 8 to 10 minutes, or until al dente. Once done, drain the pasta.
- As the pasta cooks, heat the cream of mushroom soup in a large saucepan over low heat. Slowly introduce the cheese, stirring as you go, until it almost melts completely.
- Into the melty mix, incorporate the Rotel tomatoes and green onion. Let your concoction simmer gently over low heat for an additional 2 to 3 minutes, stirring all the while.
- Blend in the cooked spaghetti, mixing thoroughly, followed by the chicken. Gently heat everything through.
- Dishing out your delightful creation while it’s hot ensures you capture all the fresh flavors. Enjoy!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I freeze Chicken Spaghetti with Rotel?
Absolutely! Just store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
What’s the best type of chicken to use?
Pre-cooked rotisserie chicken is a lifesaver! Shredded chicken breasts or thighs also work well.
Can I make this recipe ahead of time?
For sure. You can assemble the casserole a day in advance, store it in the fridge, and bake it when you’re ready to eat.
What can I use instead of Rotel?
Try mixing a can of diced tomatoes with a small can of diced green chilies—it’s a close match for the flavor!
This Chicken Spaghetti with Rotel sounds like the ultimate comfort food! I love the idea of blending creamy mushroom soup with the zesty Rotel kick. I might sprinkle some crushed tortilla chips on top for extra crunch—yum! Thanks for sharing!