Description
Indulge in the comforting flavors of the South with this hearty Southern Chicken Spaghetti with RoTel recipe. Creamy, cheesy, and packed with chicken, this casserole is a sure crowd-pleaser.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti (broken in half)
Chicken Mixture:
- 2 cups cooked chicken (shredded or diced)
- 1 (10-ounce) can RoTel diced tomatoes and green chilies (undrained)
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup diced bell pepper (optional)
- 1/2 cup diced onion (optional)
- 1 tablespoon butter or olive oil
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the spaghetti: Cook the spaghetti according to package directions until al dente, then drain and set aside.
- Prepare the chicken mixture: In a large skillet, sauté the diced onion and bell pepper. In a mixing bowl, combine the cooked chicken, RoTel, cream of mushroom soup, cream of chicken soup, chicken broth, seasonings, and most of the cheddar cheese. Add sautéed vegetables and spaghetti.
- Assemble and bake: Pour the mixture into the baking dish, top with remaining cheese, and bake for 25–30 minutes until bubbly and golden. Rest before serving.
Notes
- You can use rotisserie chicken for convenience.
- Swap cheddar for Monterey Jack or pepper jack for extra flavor.
- This casserole freezes well—just cover tightly and bake from frozen, adding extra time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 generous portion
- Calories: 520
- Sugar: 4g
- Sodium: 960mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
