Cheesy Chicken Spaghetti with Rotel
A comforting and creamy spaghetti dish made with chicken, zesty Rotel tomatoes, and topped with melted cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: None
Ingredients
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10 oz) Rotel tomatoes with green chilies
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, Rotel tomatoes, cream of mushroom soup, chicken broth, sour cream, garlic powder, and half of the cheddar cheese. Season with salt and pepper to taste. Mix well until combined.
- Stir in the cooked spaghetti, ensuring every piece is coated with the creamy mixture.
- Pour the chicken and spaghetti mixture into a greased baking dish. Spread it out evenly and top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool slightly before serving to let the flavors meld together.
Notes
Ensure your spaghetti is cooked al dente to avoid a mushy texture. Don’t skip the sour cream for added richness.