Description
A creamy, cheesy chicken spaghetti with a Tex-Mex twist featuring Rotel tomatoes, tender chicken, and perfectly cooked pasta – a comforting casserole that’s perfect for weeknight dinners!
Ingredients
Scale
- 12 oz spaghetti, broken into thirds
- 2 cups cooked chicken, shredded or diced
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 8 oz Velveeta cheese, cubed
- 2 cups shredded cheddar cheese, divided
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened (about 5 minutes).
- Add Rotel tomatoes, cream soups, chicken broth, Velveeta, 1 cup cheddar cheese, chili powder, and cumin. Stir until cheeses melt and mixture is smooth.
- Combine cooked spaghetti, chicken, and sauce mixture in a large bowl. Mix well.
- Transfer to prepared baking dish. Top with remaining 1 cup cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly and cheese is melted.
- Let stand 5 minutes before serving.
Notes
- For extra flavor, use rotisserie chicken.
- Make ahead: Assemble up to 24 hours in advance and refrigerate (add 10 minutes baking time).
- Spice it up: Use hot Rotel tomatoes or add diced jalapeños.
- Freezer friendly: Bake then freeze for up to 3 months.
- Substitute: Use cream of celery soup if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg