Chicken spaghetti with Rotel is a comforting, cheesy, and flavorful dish that’s perfect for family dinners. This recipe combines tender chicken, creamy sauce, and perfectly cooked spaghetti with the zesty kick of Rotel tomatoes and green chiles. Let’s dive into the details!
Ingredients:
- 1 pound spaghetti
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (10 oz) Rotel diced tomatoes with green chiles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: chopped parsley, grated Parmesan cheese
Instructions:
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft and the onion is translucent.
- Make the Sauce: Add the cream of mushroom soup, cream of chicken soup, Rotel tomatoes with green chiles, chicken broth, smoked paprika, dried oregano, and garlic powder to the skillet. Stir well to combine and bring to a simmer.
- Combine with Chicken and Spaghetti: Add the shredded chicken to the skillet and stir to coat with the sauce. Then, add the cooked spaghetti and 1 cup of shredded cheddar cheese. Mix everything together until the spaghetti is well coated with the sauce.
- Bake: Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture to a large baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese and the Monterey Jack cheese on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with chopped parsley and grated Parmesan cheese if desired.
FAQs:
1. Can I use a different type of pasta? Yes, you can substitute spaghetti with other pasta shapes like penne, fusilli, or fettuccine. Just adjust the cooking time according to the pasta type.
2. Can I make this dish ahead of time? Absolutely! You can assemble the chicken spaghetti up to the baking step and store it in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
3. How do I freeze chicken spaghetti? To freeze, assemble the dish in a disposable aluminum pan, cover tightly with foil, and label with the date and cooking instructions. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
4. What sides go well with chicken spaghetti? Some great side dishes include a fresh green salad, garlic bread, steamed broccoli, or roasted vegetables. These sides complement the rich flavors of the chicken spaghetti perfectly.
5. Can I use store-bought rotisserie chicken? Yes, using store-bought rotisserie chicken is a great time-saver. Simply shred the meat and use it in place of the cooked chicken in the recipe.
6. Are there any variations to this recipe? You can customize this recipe by adding different vegetables like mushrooms, spinach, or zucchini. You can also use different types of cheese such as mozzarella, Monterey Jack, or a Mexican cheese blend.
Enjoy your creamy chicken spaghetti with Rotel! Feel free to experiment with different ingredients and make this recipe your own. Happy cooking! 🍝