Description
A comforting and cheesy twist on spaghetti, this Chicken Spaghetti with Rotel is perfect for family dinners or potlucks.
Ingredients
Scale
- 12 oz spaghetti
- 2 cups cooked chicken, shredded
- 2 cups shredded cheddar cheese
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the Rotel tomatoes, cream of mushroom soup, garlic powder, salt, black pepper, and cayenne pepper. Stir to combine.
- Stir in the shredded chicken and 1 1/2 cups of cheddar cheese. Mix until cheese melts and everything is combined.
- Add cooked spaghetti to the mixture and toss to coat.
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining 1/2 cup of cheese evenly over the top.
- Bake for 25-30 minutes until bubbly and golden on top.
- Garnish with chopped parsley before serving (optional).
Notes
Can be made ahead of time and stored in the fridge. Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg