This easy chicken spaghetti casserole puts the comfort in comfort food! Gooey cheese, tender pasta, and juicy chicken are baked together in a creamy sauce. RoTel tomatoes and chiles adds just a little kick of southwestern spice. Easy beginner recipe.
1.5poundsChicken breastor more if desired - boneless, cooked and shredded
16ouncesSpaghettibroken in 2-inch pieces
29ouncesCream of chicken soup2 14.5-ounce cans condensed
10ouncesRoTel tomatoes and chiles
3cupsCheddar cheeseshredded, divided use
1/4cupHeavy cream you can use milk if you prefer
Cook the chicken breast, dice or shred it, and set aside.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in the garlic powder and 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems to thick.
Stir the chicken into the cheese mixture.
Stir the pasta into the chicken and cheese mixture.
Spoon into a greased casserole dish.
Top with remaining 1 cup cheese.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
You can leave the chicken breast raw for this version.
Add all of the ingredients except the spaghetti to a slow cooker.
Cook on low for 6 hours.
Shred the chicken and add back to the slow cooker.
Cook the pasta, drain, and add it to the chicken mixture in the slow cooker.
Cook for another 30 minutes.
Try serving this with some Angel Biscuits.TipsChicken spaghetti with RoTel is super easy to make - and a little different from the bland recipes you often see. The tomatoes and chiles add a sharp, mildly spicy flavor that cuts the richness of the cheese and creamy sauce and balances it out nicely.
You can assemble this up to 3 days ahead of time and keep it covered in the fridge until you're ready to bake it.
This casserole freezes well for up to 6 months.
Put plastic wrap, parchment, or waxes paper over the top before sealing with aluminum foil or the acids from the tomatoes will react with the aluminum and it will taste awful.
Break the spaghetti up in 2 to 3 inch pieces before cooking - it's traditional!
Cook the pasta just until done. It will cook more (and soak up more flavor) as it baked.
You can skip the baking and just mix it all up in a skillet if you like.
VariationsChicken spaghetti with the RoTel in it is my favorite but this is a versatile dish with lots of potential variations!
Turkey, ham, and cooked ground beef are ALL good in this versatile dinner recipe.
Stir in pimento.
Saute some Bell peppers with the onions.
Top with breadcrumbs, crushed tortilla chips, or potato chips.