Chicken Spaghetti Recipe with RoTel: A Southern Classic

• Chicken Spaghetti is a creamy, cheesy baked pasta dish featuring shredded chicken, spaghetti noodles, and a creamy sauce typically made with cheese, cream soups, and tomatoes. RoTel—a canned blend of diced tomatoes and green chilies—adds a burst of tangy heat and flavor that elevates the whole dish.
• This version is pure Southern comfort food, unlike traditional Italian spaghetti dishes with marinara or meat sauce. It's a mash-up of mac and cheese, spaghetti, and Tex-Mex flavors.

Why You'll Love This Recipe

1. Easy to Prepare: Uses pantry staples and simple ingredients.Feeds a Crowd: Perfect for potlucks, holidays, or Sunday dinners.
2. Make-Ahead Friendly: Great for meal prep or freezing.
3. Customizable: Swap the chicken, cheese, or even the spice level.
4. Kid-Friendly: Creamy and cheesy with just the right amount of kick.

Ingredients for Chicken Spaghetti with Rotel

Here's what you'll need for the classic version:

Main Ingredients:

1. Chicken: 2–3 cups cooked, shredded chicken (rotisserie works great!)
2. Spaghetti: 12 ounces, broken into smaller pieces
3. Rotel: 1 (10-ounce) can, undrained (choose mild or hot)
4. Cream of Mushroom Soup: 1 can (10.5 oz)
5. Cream of Chicken Soup: 1 can (10.5 oz)
6. Velveeta Cheese: 16 oz, cubed (can sub with cheddar if preferred)
7. Chicken Broth: 1 cup (for thinning the sauce, if needed)
8. Onion: 1 small, finely chopped (optional, for added flavor)
9. Butter or Olive Oil: 1 tablespoon for sautéing onions

Optional Add-Ins:

• Diced Bell Peppers
• Garlic Powder or Fresh Garlic
• Chili Powder or Paprika
• Shredded Cheddar or Pepper Jack Cheese for topping
• Crushed Red Pepper for heat lovers

Step-by-Step Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Break the spaghetti noodles in half or thirds (this makes them easier to mix and serve) and cook according to package directions until al dente. Drain and set aside.
• Tip: Don't overcook the pasta; it will soften when baked.

Step 2: Prep the Sauce

• Add a tablespoon of butter or olive oil to a large skillet or saucepan over medium heat. Sauté the chopped onion until softened (about 3–5 minutes). This step is optional but adds great depth of flavor.
• Next, add the cubed Velveeta, RoTel, cream of mushroom soup, and cream of chicken soup. Stir frequently until the cheese melts and the mixture becomes a smooth, creamy sauce.If the sauce feels too thick, add chicken broth a little at a time until it reaches your desired consistency.
• Note: If you use shredded cheddar instead of Velveeta, melt it slowly and stir constantly to avoid clumping.

Step 3: Combine Everything

• Add the shredded chicken and cooked spaghetti to the sauce. Stir until everything is well coated and combined.
• Taste and adjust seasoning—this is a good time to add salt, pepper, garlic powder, or any other spices you like.

Step 4: Transfer to Baking Dish

• Preheat your oven to 350°F (175°C).Pour the mixture into a greased 9x13-inch baking dish. Spread evenly with a spatula. If you love a crispy cheese topping, sprinkle shredded cheddar or pepper jack.

Step 5: Bake

• Bake uncovered for 25–30 minutes or until the cheese is bubbly and golden on top. Let it rest for 5–10 minutes before serving to help the sauce set.

Recipe for chicken spaghetti with Rotel is super versatile. Here are a few ways to make it your own:

1. Spicy Chicken Spaghetti

   Use RoTel Hot and add diced jalapeños or a pinch of cayenne. Top with pepper jack cheese.

2. Veggie Boost

   Add sautéed mushrooms, spinach, zucchini, or bell peppers for a more veggie-forward version.

3. No Soup Version

   Make your roux-based sauce using butter, flour, milk, and cheese for a homemade touch.

4. Low-Carb Option

   Swap pasta for spiralized zucchini, or use cooked spaghetti squash.

5. Mexican-Inspired

   Add taco seasoning to the chicken, black beans, and corn. Top with crushed tortilla chips before baking.

Storage and Freezing Tips

1. Refrigerator:

   Leftovers can be stored in an airtight container in the fridge for up to four days. They can also be reheated in the microwave or oven.

2. Freezer:

   Chicken spaghetti freezes beautifully! After assembling (but before baking), wrap tightly in foil and freeze for up to 3 months. To cook from frozen, bake covered at 350°F for 1 hour, then uncover and bake for another 15–20 minutes.

Pro Tip: Divide into individual portions before freezing for quick meals later.

What to Serve with Chicken Spaghetti

This rich and creamy dish pairs well with lighter sides to balance it out:

• Green Salad with a vinaigrette
• Steamed Broccoli or Green Beans
• Garlic Bread or Dinner Rolls
• Roasted Vegetables
• Corn on the Cob

FAQs

1. Can I use other types of pasta?

   Absolutely. Penne, fusilli, or egg noodles also work well, though spaghetti is traditional.

2. Is Velveeta necessary?

   Velveeta provides an ultra-creamy texture, but you can sub with shredded cheddar, Monterey Jack, or a blend of cheeses. Just ensure they melt smoothly.

3. Can I make it in a crockpot?

   Yes! After combining all ingredients (except pasta), cook on low for 2–3 hours. Add cooked pasta in the last 30 minutes and stir to combine.

4. Is it gluten-free?

   It can be! Use gluten-free pasta and soups (or make your sauces), and ensure all other ingredients are gluten-free.

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