Southern Chicken Spaghetti with RoTel

Serving of chicken spaghetti being placed on a plate.

Southern Chicken Spaghetti with RoTel

Classic chicken spaghetti features tender chicken, pasta, cheese, & Rotel tomatoes. Quick prep & done in 30 minutes. Make-ahead & freezable.

Course Casserole, Main Course

Cuisine American - Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 688kcal

Author Marye Audet-White

Equipment

13x9-inch pan

Ingredients

1.5 pounds chicken breast or more if desired - boneless, cooked and shredded
16 ounces spaghetti broken in 2-inch pieces
21.5 ounces cream of chicken soup 2 10.75-ounce cans condensed soup
10 ounces diced tomatoes & green chilies
6 ounces cream cheese
3 cups Cheddar cheese shredded - divided use (12 ounces)
¼ cup heavy cream you can use milk if you prefer
1 cup frozen peppers and onions mixed or use diced fresh

Instructions

Cook the chicken breast, dice or shred it, and set aside.
If using fresh onions and peppers saute them until soft in a skillet with a little olive oil or butter.
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 2 cups of the shredded cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
Stir the chicken into the cheese mixture.
Stir the pasta, onions, and peppers into the chicken and cheese mixture. Make sure all the ingredients are covered with the cheesy sauce.
Spoon into a greased 13x9-inch casserole dish.
Top with remaining 1 cup shredded cheese.
You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate for 2 days before baking.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
Let stand for 5 minutes or so before serving.

Video

Notes

Storage

Leftovers should be brought to room temperature, then stored in an airtight container or wrapped in plastic wrap in the fridge (3-4 days) or the freezer (3 months).

Tips

Put plastic wrap, parchment, or waxed 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.
You can skip the baking and just mix it all up in a skillet if you like.

Nutrition