Chicken Spaghetti With Rotel
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Chicken Spaghetti With Rotel
Description
Chicken Spaghetti With Rotel begins with bite-sized pieces of boneless, skinless chicken breasts sautéed with garlic and onion powder. The chicken is then simmered with canned cream of chicken soup, creamy cheeses including Velveeta and cream cheese, and the undrained diced Rotel tomatoes adding juiciness and mild heat. Cooked spaghetti noodles are stirred into the mixture to evenly coat with the rich sauce.
The casserole is transferred to a baking dish, topped with grated sharp cheddar, and baked to meld the flavors and melt the cheese topping. The result is tender chicken with a creamy, cheesy, slightly spicy sauce clinging to soft pasta strands.
This casserole serves well as a main course for dinner, pairing well with simple sides or salad. It is a filling, warm dish suitable for cooler days or family meals.
Store leftovers covered in the refrigerator up to three days or freeze for three months. Reheat in the oven at 350°F until warmed through. Reading the full recipe post can provide substitutions and additional tips for ingredients.
Ingredients
- 3 chicken breast 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 garlic minced, clove
- 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 to taste
- black pepper to taste
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
- Store leftovers tightly covered in the refrigerator up to 3 days or freeze for up to 3 months.
- Reheat by baking in the oven at 350°F until heated through to preserve texture and flavor.
- Refer to the full recipe post for tips on ingredient substitutions and preparation advice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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