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Chicken Spaghetti with Rotel is the cheesy comfort food our family turns to when we need something hearty quick and crowd-pleasing. This dump-and-bake casserole comes together in minutes with pantry staples and offers all the creamy tomato flavor you could ever want. With a little kick and a lot of gooey cheese this dish checks every box for busy nights.
I first whipped this up on a frantic weeknight after soccer practice and my family devoured every noodle. Now it is the most requested comfort casserole in our house and it never fails to disappear fast.
Ingredients
- Rotisserie chicken: adds instant flavor and saves time choose a juicy one for best results
- Spaghetti: classic long noodles hold the sauce perfectly and cook quickly go for the larger 12 oz box
- Chicken stock: richer than broth gives the base a savory backbone look for low-sodium varieties to control salt
- Rotel tomatoes with green chilies: add tanginess and heat choose mild or hot based on your spice comfort
- Cream of chicken soup: makes everything creamy and cozy use the variety with herbs for extra depth
- Sour cream: rounds out the tang and brings smoothness use regular for richness or light for fewer calories
- Shredded cheese: Mexican blend with cheddar and Monterey melts for that gooey golden top buy pre-shredded to save time
- Garlic, parsley and Cajun or seasoning salt: are key for flavor use fresh garlic for pop and dried parsley as garnish
Step-by-Step Instructions
- Prep The Noodles:
- Boil a large pot of salted water and cook your spaghetti until just al dente about seven to nine minutes then drain well so the pasta does not turn mushy in the oven
- Season The Chicken:
- Shred and debone your rotisserie chicken then toss with a splash of chicken stock and Cajun seasoning until the meat is evenly coated and moist this step ensures every bite is seasoned
- Mix The Sauce:
- Combine cream of chicken soup undrained Rotel tomatoes sour cream minced garlic Cajun seasoning seasoning salt red pepper flakes and black pepper in a large bowl whisk until totally smooth for an even creamy sauce
- Warm The Broth:
- Heat your chicken stock until steamy in the microwave or on the stove then whisk it directly into the sauce for a pourable velvety mixture
- Assemble The Casserole:
- Layer cooked spaghetti seasoned chicken sauce and half the cheese into a large greased casserole dish then toss gently with tongs so the sauce coats every strand and the chicken is spread throughout
- Top With Cheese And Bake:
- Sprinkle on the rest of the cheese and dried parsley then cover tightly with nonstick-sprayed foil bake for twenty five minutes uncover and continue baking ten more minutes until the cheese is melty and golden at the edges
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I love the punchy flavor Rotel gives this casserole I remember my grandmother always sneaking a can into soups and casseroles when cooking for our big family and it still feels like a little surprise with every bite.
Storage Tips
Chicken spaghetti with Rotel keeps well covered in the fridge for up to three days the flavors deepen overnight making leftovers even tastier. Freeze in portions for up to three months just thaw and reheat gently to preserve the creamy texture. I like to portion leftovers right into microwave-safe containers for grab-and-go lunches.
Ingredient Substitutions
If you do not have rotisserie chicken cook and cube your own chicken breasts or thighs. For a lighter version swap in Greek yogurt for sour cream. Sharp cheddar or mozzarella can stand in for the Mexican blend cheese. If you want less heat try plain diced tomatoes instead of Rotel.
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Serving Suggestions
This casserole is a meal on its own but I love pairing it with a crisp green salad or steamed broccoli. Garlic bread is another favorite especially for sopping up any creamy sauce left on the plate.
Cultural Context
The marriage of creamy casseroles and spicy Rotel tomatoes is pure Southern comfort cooking. Canned soup and green chilies became pantry staples in Southern kitchens thanks to their convenience and bold flavors turning simple casseroles like this one into beloved family traditions.
Common Recipe Questions
- → Can I use leftover chicken instead of rotisserie?
Yes, any cooked shredded chicken works well. Rotisserie adds flavor, but leftovers are a great substitute.
- → What type of cheese is best?
A Mexican blend with cheddar and Monterey Jack is ideal, but any melty cheese will work in a pinch.
- → Is this dish spicy?
The heat comes from the Rotel and red pepper flakes. Use mild Rotel or reduce seasoning for a milder version.
- → Can I prepare this casserole ahead?
Absolutely! Assemble up to a day ahead, refrigerate, and bake when needed. Leftovers reheat beautifully.
- → How should I freeze and reheat?
Cool completely, wrap tightly, and freeze. Thaw in the fridge overnight, then bake until heated through.