Description
A creamy, cheesy, and comforting baked pasta dish made with tender shredded chicken, zesty Rotel tomatoes, and spaghetti in a rich, flavorful sauce.
Ingredients
- 12 ounces spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté the diced onion until softened.
- Stir in the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, salt, and black pepper.
- Add the undrained Rotel tomatoes and shredded chicken. Mix well and heat until combined.
- Fold in the cooked spaghetti and half of the shredded cheddar cheese.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Swap cheddar for a Mexican blend cheese for extra flavor.
- Add 4 ounces of softened cream cheese for a creamier texture.
- Use hot Rotel for additional spice.
- Add diced bell peppers or frozen peas for extra color and texture.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
