Chicken Spaghetti with Rotel (Printer-Friendly Version)
Tender chicken, Rotel tomatoes, and cheese come together in this creamy, flavor-packed spaghetti casserole.
# Required Ingredients:
→ Pasta
01 -
340 g dry spaghetti
→ Poultry
02 -
1 rotisserie chicken, deboned and shredded (about 3 cups cooked meat)
→ Soups & Stocks
03 -
2 cans (approx. 300 g each) cream of chicken soup with herbs
04 -
235 ml chicken stock (divided, 60 ml to moisten chicken plus 175 ml warmed for sauce)
→ Vegetables
05 -
1 can (approx. 300 g) Rotel tomatoes with green chilies, undrained
06 -
2 cloves garlic, finely minced
→ Dairy
07 -
120 g sour cream
08 -
200 g shredded Mexican cheese blend (cheddar and Monterey Jack), divided
→ Seasonings & Herbs
09 -
2 tablespoons cajun seasoning, divided
10 -
0.5 teaspoon seasoning salt
11 -
0.5 teaspoon dried red pepper flakes
12 -
0.5 teaspoon freshly ground black pepper
13 -
1 tablespoon dried parsley
# Step-by-Step Instructions:
01 -
Preheat oven to 190°C. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain and set aside.
02 -
Place shredded rotisserie chicken into a large mixing bowl. Moisten with 60 ml chicken stock, then sprinkle over 1–2 tablespoons cajun seasoning or enough to evenly coat the meat. Toss until well combined.
03 -
In a separate large bowl, combine cream of chicken soup, Rotel tomatoes with their juices, sour cream, minced garlic, 1 tablespoon cajun seasoning, seasoning salt, red pepper flakes, and black pepper. Warm 175 ml chicken stock and add to the mixture. Whisk until smooth and cohesive.
04 -
In a 33 x 23 cm casserole dish, combine drained spaghetti, seasoned chicken, cream sauce, and half of the shredded cheese. Toss using tongs to ensure the sauce coats the pasta and chicken is distributed evenly.
05 -
Sprinkle the remaining cheese evenly over the pasta mixture. Garnish with dried parsley. Cover with foil sprayed with nonstick spray and bake in the oven for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and the edges are golden and bubbling.
# Handy Cooking Tips:
01 -
For best results, debone and season the chicken ahead of time. Both the seasoned chicken and prepared cream sauce can be held refrigerated for up to 24 hours before baking.