Description

This Southern Chicken Spaghetti with RoTel is a comforting casserole featuring tender shredded chicken, broken spaghetti, a creamy cheese and diced tomato sauce, and sautéed peppers and onions. It’s perfect for a family dinner and can be made ahead and frozen for convenience. The dish is baked until bubbly and golden, delivering a hearty and flavorful meal with layers of creamy and cheesy goodness.

Ingredients

Scale

Chicken and Pasta

1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)
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
3 cups shredded Cheddar cheese, divided (12 ounces)
¼ cup heavy cream (or milk)

Vegetables

1 cup mixed peppers and onions (sautéed if using fresh)

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Instructions

Prep Ingredients: Prepare all ingredients by shredding the cooked chicken and breaking the spaghetti into 2-inch pieces to ensure even cooking and easy mixing.
Cook Components: Cook and shred the chicken if not already prepared. If using fresh peppers and onions, sauté them in a pan until softened. Boil the broken spaghetti in salted water until tender; then drain and set aside.
Make the Sauce: In a microwave-safe bowl, combine the cream of chicken soup, RoTel diced tomatoes and green chilies, and softened cream cheese. Heat in the microwave, stirring every minute until the mixture becomes smooth and creamy.
Add Cheese: Stir in 2 cups of shredded Cheddar cheese until fully melted and smooth. If the sauce thickens too much, thin it out with a little milk or heavy cream to reach the desired consistency.
Combine Ingredients: Mix the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce thoroughly to distribute all ingredients evenly.
Assemble Casserole: Grease a casserole dish and spoon the entire mixture into it. Evenly top with the remaining 1 cup of shredded Cheddar cheese for a cheesy crust.
Bake (or Freeze): You can cover the casserole tightly with plastic wrap and aluminum foil and freeze it for up to 3 months or refrigerate it for up to 2 days before baking. To bake, preheat the oven to 350°F (175°C) and bake the casserole for 20 minutes or until it’s heated through and the cheese topping is melted and bubbly.
Serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow it to set and cool slightly for best texture and flavor.

Notes

You can use milk instead of heavy cream to reduce fat content.
Sautéing the peppers and onions enhances their flavor and texture but using pre-cooked or canned vegetables can save time.
Freeze the casserole before baking for convenient meal prep; just thaw before baking.
Use a good quality sharp Cheddar cheese for a richer flavor.
Make sure to stir the sauce thoroughly while heating to prevent lumps.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Casserole
Method: Baking
Cuisine: Southern American