Cheesy Chicken Spaghetti
Made with rotisserie chicken, cream of chicken soup, lots of cheese, and a can of Rotel, this Cheesy Chicken Spaghetti makes a rich and easy weeknight dinner. It comes together quickly and is total comfort food that everyone loves.
Servings: 8 servings
Ingredients
- 12 oz. dry spaghetti (about ¾ of the box)
- 2 cans cream of chicken soup (10 oz. each, undiluted - do not add water)
- 1 can Rotel (10 oz., undrained)
- 1 cup sour cream
- ¼ cup low-sodium chicken broth
- 2 cups shredded Mexican cheese blend divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- pinch of crushed red pepper flakes
- 2 cups shredded rotisserie chicken breast store bought or homemade
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray.*
- Cook pasta according to package directions, al dente. Overcooking can lead to a mushy texture. Drain well and set aside for a minute.
- Add the cream of chicken soups, ROTEL with juices, sour cream, chicken broth, 1 cup of the Mexican cheese, and all the seasonings to the pot you cooked the pasta in. Mix until thoroughly combined. Then fold in the cooked pasta and shredded chicken until everything is well coated.
- Pour combined mixture into the prepared baking dish.
- Top with remaining 1 cup cheese.
- Cover with nonstick aluminum foil.
- Cook in the oven for about 20 minutes until hot and bubbly, then remove foil and place back in the oven for 5-10 minutes.
- Garnish with freshly chopped parsley, serve, and enjoy!
Video
Notes
*Use one 9×13 dish or split it up between two 8×8 dishes.
Nutrition
Calories: 454kcal | Carbohydrates: 42g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 651mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 5mg | Calcium: 255mg | Iron: 3mg