If you’re looking for a comforting, hearty dish that brings warmth and flavor to your table, chicken spaghetti with Rotel is a must-try. This Southern-inspired casserole is packed with tender chicken, creamy soup, tangy tomatoes, and plenty of melted cheddar. Every bite offers a perfect blend of savory, slightly spicy, and cheesy goodness that feels like a hug in a bowl. Whether you’re feeding a family, preparing a potluck dish, or craving a cozy dinner, this recipe will become a favorite in your meal rotation.
Why We Love This Chicken Spaghetti with Rotel Recipe
There are a few reasons why this chicken spaghetti stands out. First, it’s incredibly easy to make, yet it delivers the kind of rich flavor you’d expect from a long, slow-cooked meal. The combination of Rotel tomatoes and green chilies gives it just the right kick, while the creamy soup binds everything together in cheesy perfection. You also have the flexibility to use leftover chicken or rotisserie chicken, which makes it convenient and budget-friendly. Finally, it’s the kind of dish that appeals to everyone—kids and adults alike—so you don’t have to worry about picky eaters. Once baked, it develops a bubbly, golden top that is as visually appealing as it is delicious.
Ingredients for Chicken Spaghetti with Rotel
To make this classic Southern chicken spaghetti, you’ll need a mix of pantry staples and fresh ingredients. Using the right proportions ensures the perfect balance of flavors and textures.
- 1 pound dry spaghetti noodles, broken in half
- Salt for pasta water
- 4 cups fully cooked shredded or diced chicken
- 2 cans cream of chicken soup
- 1 10-ounce can Rotel diced tomatoes and green chilies, undrained
- 3 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese for topping
How to Make Chicken Spaghetti with Rotel
Cooking chicken spaghetti is simple, and the steps are easy to follow. Start by preheating your oven to 350℉ and greasing a 9×13 baking dish so the casserole doesn’t stick.
Next, cook your spaghetti noodles in salted boiling water. Make sure to follow the package instructions and cook until al dente. You want the noodles tender but not mushy. Drain the noodles and do not rinse them, as keeping the starch helps the sauce cling to the pasta.
While the noodles are cooking, prepare the filling. In a large bowl, combine the shredded chicken, cream of chicken soup, Rotel tomatoes, 3 cups of shredded cheddar, garlic powder, onion powder, Italian seasoning, and black pepper. Mix everything thoroughly so that every piece of chicken is coated with the creamy, cheesy mixture.
Once your noodles are ready, add them to the bowl and gently fold them into the chicken mixture. Ensure that the noodles are evenly coated with the sauce. This step is crucial to make sure every bite has the perfect balance of chicken, pasta, and cheese.
Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining cup of cheddar cheese on top to create a golden, bubbly crust during baking. Bake uncovered at 350℉ for about 30 minutes. You’ll know it’s ready when the top is golden brown and the cheese is bubbling, creating a deliciously inviting aroma in your kitchen.
How to Serve Chicken Spaghetti with Rotel
Serving chicken spaghetti is simple and can be done in a way that makes it feel special. Cut the casserole into generous squares and place them on warm plates. The golden cheese on top should be slightly crispy, while the noodles and chicken underneath remain soft and creamy. Pair it with a fresh side salad or steamed vegetables for a well-rounded meal.
For family dinners, you can serve it straight from the baking dish, letting everyone scoop their favorite portion. The rich flavors mean you won’t need heavy sauces or extra seasoning at the table. You can also garnish with fresh herbs like parsley or chives to add a pop of color and a hint of fresh flavor.
Expert Tips for Chicken Spaghetti with Rotel
To make your chicken spaghetti extra special, keep a few tips in mind. First, don’t overcook your noodles. Al dente pasta will continue to cook slightly in the oven and absorb flavors without becoming mushy. Second, use high-quality cheese for the best taste and melt. Cheddar melts beautifully and provides the classic Southern flavor you’re aiming for.
If you like a little extra spice, try a medium or spicy Rotel, but if you prefer milder flavors, fire-roasted tomatoes work perfectly. You can also experiment with different soups, like cream of mushroom or cream of celery, to give your casserole a unique twist. For added texture, consider mixing in sautéed onions or bell peppers before baking.
Finally, let the casserole rest for a few minutes after taking it out of the oven. This allows the flavors to settle and makes it easier to cut into neat squares without the filling spilling out.
How to Store Chicken Spaghetti with Rotel
Chicken spaghetti stores well, making it perfect for meal prep or leftovers. Allow the casserole to cool completely before transferring it to an airtight container. Refrigerate for up to four days, and when ready to eat, reheat in the oven at 350℉ until warmed through.
You can also freeze the casserole for longer storage. Wrap it tightly in foil or use a freezer-safe container. It can be stored in the freezer for up to three months. To reheat, thaw in the fridge overnight and bake until the center is hot and the cheese is melted.
Variations of Chicken Spaghetti with Rotel
There are several ways to put your own twist on this classic recipe. For a lighter version, you can substitute half of the cream of chicken soup with Greek yogurt or low-fat cream cheese, which maintains creaminess without excess calories.
If you prefer a more robust flavor, try adding cooked sausage or crumbled turkey sausage along with the chicken. You can also experiment with different cheeses, like Monterey Jack, Colby, or Pepper Jack, to create new flavor profiles.
For a gluten-free version, swap out traditional spaghetti noodles for gluten-free pasta. You can also make a low-carb version using spiralized zucchini or spaghetti squash instead of pasta.
Finally, adding vegetables like spinach, mushrooms, or bell peppers can enhance both the flavor and nutritional value of the dish. Mix them in with the chicken mixture before baking to ensure everything cooks evenly.
FAQ: Chicken Spaghetti with Rotel
Can I use leftover chicken for this recipe?
Yes, leftover roasted or poached chicken works perfectly. Just make sure it’s shredded or diced evenly for even mixing.
Can I make this recipe ahead of time?
Absolutely. Prepare the casserole, cover it tightly, and refrigerate overnight. Bake when you’re ready to serve for a convenient, ready-to-eat meal.
Can I use a different type of cheese?
Yes. While cheddar is traditional, you can use Colby, Monterey Jack, or Pepper Jack for extra flavor.
Is it possible to make this dish spicy?
Yes. Use medium or spicy Rotel diced tomatoes, or add a pinch of cayenne pepper to the mixture.
Can I freeze chicken spaghetti?
Yes, it freezes well. Wrap tightly or use a freezer-safe container. Thaw overnight in the fridge and bake until heated through.
Can I make a low-carb version?
Yes, use spiralized zucchini or spaghetti squash instead of traditional pasta to reduce carbs while keeping the dish satisfying.
Chicken Spaghetti with Rotel
Equipment
- 9×13 Baking Dish
- Large Pot
- Measuring cups and spoons
Ingredients
- 1 lb. dry spaghetti noodles broken in half
- Salt for pasta water
- 4 cups fully cooked shredded or diced chicken
- 2 cans cream of chicken soup
- 1 can Rotel diced tomatoes and green chilies (10 ounces, undrained)
- 3 cups shredded cheddar cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 1 cup shredded cheddar cheese for topping
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Cook spaghetti noodles in salted boiling water according to package instructions until al dente. Drain and do not rinse.
- In a large bowl, combine shredded chicken, cream of chicken soup, Rotel tomatoes, 3 cups of shredded cheddar, garlic powder, onion powder, Italian seasoning, and black pepper. Mix well.
- Add cooked noodles to the chicken mixture and gently fold until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cup of cheddar cheese.
- Bake uncovered for about 30 minutes, or until the top is golden brown and the cheese is bubbling.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!