Description
This Southern Chicken Spaghetti with RoTel is a comforting casserole loaded with tender, shredded chicken, tender pasta, creamy cheese sauce, and a zesty kick from diced tomatoes and green chilies. It combines a cheesy, savory sauce made from cream of chicken soup, cream cheese, and shredded cheddar, all baked to bubbly perfection. Perfect for family dinners or meal prepping, this casserole is easy to make, freezer-friendly, and packed with Southern-inspired flavors.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)
Pasta
- 16 ounces spaghetti, broken into 2-inch pieces
Sauce
- 2 (10.75-ounce) cans condensed cream of chicken soup (21.5 ounces total)
- 10 ounces diced tomatoes & green chilies (RoTel)
- 6 ounces cream cheese, softened
- ¼ cup heavy cream (or milk)
Cheese
- 3 cups shredded Cheddar cheese, divided (12 ounces)
Vegetables
- 1 cup mixed peppers and onions (sautéed if using fresh)
Instructions
- Prepare chicken, vegetables, and pasta: Cook and shred the chicken breast if not already cooked. If using fresh peppers and onions, sauté them in a pan until softened. Boil salted water and cook the broken spaghetti pieces until tender, then drain and set aside.
- Make cheese sauce: In a microwave-safe bowl, combine the condensed cream of chicken soup, RoTel diced tomatoes and green chilies, and softened cream cheese. Microwave the mixture, stirring every minute, until it becomes smooth and creamy.
- Melt cheese into sauce: Stir in 2 cups of shredded Cheddar cheese into the warm sauce until fully melted and smooth. If the mixture is too thick, add a splash of milk or heavy cream to thin it slightly.
- Combine all ingredients: Mix the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce until everything is evenly coated.
- Assemble casserole: Spoon the combined mixture into a greased casserole dish. Sprinkle the remaining 1 cup of shredded Cheddar cheese evenly over the top.
- Store or bake: For future use, cover the casserole tightly with plastic wrap and aluminum foil and freeze for up to 3 months or refrigerate for up to 2 days before baking. To bake, preheat your oven to 350°F (175°C) and cook for 20 minutes, or until heated through and the cheese on top is bubbly and melted.
- Serve: Allow the casserole to stand for 5 minutes after baking to set before serving warm.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- Use fresh or frozen peppers and onions; sauté fresh for best flavor.
- If you prefer a thinner sauce, adjust the amount of heavy cream or milk to your liking.
- This casserole freezes well; thaw in refrigerator overnight before baking.
- For a spicier dish, add extra diced green chilies or hot sauce.
- Feel free to substitute cheddar with your favorite cheese blend.
