Chicken Spaghetti With Rotel

Name: Chicken Spaghetti With Rotel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 chicken breasts; 10.75 ounce cream of chicken soup; 10 ounce Rotel diced tomatoes with green chilies; 1 clove garlic; 1/2 teaspoon onion powder; 1 tablespoon butter; 8 ounces Velveeta cheese; 2 ounces cream cheese; 8 ounces Spaghetti; 1 cup cheddar cheese; salt and pepper to taste

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Chicken Spaghetti With Rotel

Christopher Espinosa

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Chicken Spaghetti with Rotel is a pasta dish is covered in a cheesy, creamy sauce, loaded with tender chicken and baked to perfection.

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Ingredients

Servings

3 chicken breasts boneless, skinless, cut into bite sized pieces
10.75 ounce cream of chicken soup or cream of chicken
10 ounce Rotel diced tomatoes with green chilies do not drain
1 clove garlic minced
1/2 teaspoon onion powder
1 tablespoon butter
8 ounces Velveeta cheese cut into cubes
2 ounces cream cheese
8 ounces Spaghetti cooked and drained
1 cup cheddar cheese grated
salt and pepper to taste

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Instructions

Preheat oven to 350 degrees F.
Prepare spaghetti according to package instructions for al dente.
Melt butter in a large skillet over medium to medium-high heat, then add in bite size chicken pieces. Sprinkle onion powder over chicken, and add garlic to the pan. Saute chicken for about 7-10 minutes, until chicken is no longer pink.
To the skillet, pour in the canned soup, cubed Velveeta, cubed cream cheese, and diced Rotel tomatoes. Reduce the stove to a low heat, and cook the cheese mixture while stirring constantly until the cheese melts.
Once combined, add in drained pasta and stir it into the cheese and chicken mixture until it is fully coated. Season with salt and black pepper to taste.
Lightly grease a 2 quart casserole dish and pour in the cheesy chicken spaghetti from the skillet. Sprinkle the sharp cheddar cheese on top. Bake this in the oven for about 25-30 minutes, or until it’s heated thoroughly and the cheese on top is melted. Add the optional garnish of parsley or green onion on top, scoop it out of the dish to serve and enjoy!

Notes

Please read post to get all tips, advice and notes on ingredients and substitutions.
Storage – Tightly cover this rotel spaghetti chicken and store in the fridge for up to 3 days. You can also freeze it in the freezer for up to 3 months. To reheat leftovers, pop the dish back in the oven and bake at 350° until heated through.

Nutrition Information

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Calories 390kcal (20%) Carbohydrates 30g (10%) Protein 32g (64%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 89mg (30%) Sodium 816mg (34%) Potassium 733mg (21%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 705IU (14%) Vitamin C 4mg (4%) Calcium 292mg (29%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories kcal

% Daily Value*

Calories	390kcal	20%
Carbohydrates	30g	10%
Protein	32g	64%
Fat	15g	23%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	89mg	30%
Sodium	816mg	34%
Potassium	733mg	16%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	705IU	14%
Vitamin C	4mg	4%
Calcium	292mg	29%
Iron	1mg	6%