Description
Chicken Spaghetti with Rotel is a comforting, cheesy casserole that brings bold flavor and creamy texture to the dinner table. Loaded with tender cooked chicken, gooey cheddar, and the kick of Rotel tomatoes, this dish is easy to prepare and perfect for busy weeknights or casual family gatherings. With simple pantry staples and minimal prep time, this classic recipe is always a crowd-pleaser.
Ingredients
3 cups boneless skinless chicken breasts, cooked and diced
16 ounces spaghetti noodles, broken into 3 pieces
21 ounces cream of chicken soup (two 10.5-ounce cans)
10 ounces Rotel tomatoes with green chiles, undrained
6 ounces cream cheese
3 cups shredded cheddar cheese
10 ounces evaporated milk
1 tablespoon dry ranch dressing mix
Instructions
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Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish with nonstick cooking spray.
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Cook the spaghetti noodles in well-salted water according to package directions. Drain and set aside.
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In a large pot over low heat, combine the undrained Rotel tomatoes, cream of chicken soup, evaporated milk, and cream cheese.
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Stir constantly until the cream cheese is fully melted and the sauce is smooth.
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Add the dry ranch dressing mix and stir to combine.
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Mix in the cooked and diced chicken, followed by the cooked spaghetti noodles.
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Stir everything together until evenly coated with the sauce.
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Pour the mixture into the prepared casserole dish.
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Top with the shredded cheddar cheese.
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Bake uncovered for 20 to 30 minutes, or until the casserole is hot and bubbling.
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For a golden brown top, place the dish under the broiler for 3 to 4 minutes before serving.
Notes
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Serve the Chicken Spaghetti with Rotel hot, straight from the oven, for the best creamy texture and flavor.
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Pair it with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
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Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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To reheat, place individual portions in the microwave or warm larger servings in the oven at 325°F until heated through.
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For make-ahead convenience, assemble the casserole and refrigerate (unbaked) for up to 24 hours. Bake when ready to serve.
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This dish freezes well. Wrap the cooled casserole tightly in foil or plastic wrap and freeze for up to 2 months.
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When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F until hot and bubbly.
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Add a splash of milk or broth before reheating to loosen the sauce if it has thickened during storage.
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Avoid freezing the casserole with uncooked pasta, as the texture may change.
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Label your frozen casserole with the date to ensure best quality when reheated.