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Chicken Spaghetti with Rotel

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Chicken Spaghetti with Rotel is a creamy, cheesy baked casserole with a zesty kick from diced tomatoes and green chilies. This comforting, crowd-pleasing dish is perfect for busy weeknights, potlucks, and make-ahead meals.

Ingredients

  • 3 boneless, skinless chicken breasts (about 1.5 lbs)
  • 3 cloves fresh garlic, minced
  • 1 (10 oz) can Rotel diced tomatoes, drained
  • 8 oz spaghetti
  • 8 oz cream cheese, softened
  • 1 cup shredded Cheddar cheese, divided
  • 1 cup chicken broth
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook for 5–7 minutes per side until golden and fully cooked. Let rest, then shred.
  3. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain well.
  4. In a large mixing bowl, combine shredded chicken, cooked spaghetti, drained Rotel tomatoes, softened cream cheese, chicken broth, onion powder, minced garlic, and half of the shredded Cheddar cheese. Mix until evenly combined.
  5. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining Cheddar cheese over the top.
  6. Bake for 25–30 minutes, until hot, bubbly, and lightly golden on top.
  7. Let cool for a few minutes before serving.

Notes

  • Use hot Rotel or add cayenne pepper for extra spice.
  • Stir in sautéed bell peppers, mushrooms, or spinach for added vegetables.
  • Substitute Monterey Jack, Colby, or a Mexican cheese blend for variety.
  • Rotisserie chicken can be used to save preparation time.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Add a splash of chicken broth when reheating if the casserole seems dry.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-spaghetti-with-rotel/