Chicken Spaghetti with Rotel
A hearty and flavorful dish that combines tender chicken, creamy sauce, and a kick of spice, all wrapped around spaghetti, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: None
Ingredients
- 8 ounces of spaghetti
- 2 cups cooked, shredded chicken
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 cup of cooked and chopped bell peppers or broccoli (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the softened cream cheese, diced tomatoes with green chilies, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- Add the cooked chicken and drained spaghetti to the bowl with the sauce. Stir until everything is evenly coated.
- Pour the mixture into a greased 9×13-inch casserole dish. Spread it out evenly.
- Sprinkle the shredded cheddar cheese on top of the casserole. Add more cheese if desired for extra creaminess.
- Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven, allow to cool for a few minutes, and serve hot.
Notes
Use rotisserie chicken for convenience and ensure your pasta is well-drained.
Find it online: https://www.chickenmint.com/chicken-spaghetti-with-rotel/