Description
This cheesy and flavorful chicken spaghetti dish features the zesty kick of Rotel tomatoes and green chilies, combined with tender chicken, creamy soup, and melted cheddar cheese. Baked to bubbly perfection, it’s a crowd-pleasing comfort food for the whole family!
Ingredients
Scale
- 8 oz spaghetti
- 1 lb chicken breast, cooked and shredded
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 can (10.75 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook spaghetti according to package instructions, then drain and set aside.
- In a large mixing bowl, combine cooked chicken, Rotel, cream of chicken soup, chicken broth, cheddar cheese, onion, bell peppers, garlic powder, salt, and pepper.
- Add the cooked spaghetti to the mixture and stir until well combined.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in preheated oven for 30 minutes, or until bubbly and cheese is melted.
- Serve hot and enjoy!
Notes
- For extra creaminess, you can add a little sour cream to the mixture.
- If you like it spicier, try using hot Rotel tomatoes instead of mild.
- You can also use cooked rotisserie chicken for a quicker option.
- For a crispy top, broil for 1-2 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes