Ro Tel Chicken Spaghetti
Creamy, cheesy, and bursting with bold Southwestern flavor, this Ro-Tel Chicken Spaghetti is the ultimate comfort food dinner that will have everyone coming back for seconds! Tender shredded chicken and perfectly cooked spaghetti are smothered in a velvety sauce made with cream of mushroom and chicken soups, melty cheddar, and zesty Ro-Tel diced tomatoes with green chilies. A hint of garlic and onion adds savory depth, while optional crispy bacon bits take this casserole to the next level. Baked to golden, bubbling perfection, it's a family-friendly meal that's as satisfying as it is easy to prepare. Perfect for weeknight dinners or potlucks, this irresistible baked spaghetti is a crowd-pleaser you'll want to add to your regular recipe rotation!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 pieces boneless, skinless chicken breasts
- 10 oz Ro-Tel diced tomatoes and green chilies
- 10.5 oz cream of mushroom soup
- 10.5 oz cream of chicken soup
- 2 cups shredded cheddar cheese
- 8 oz processed cheese (such as Velveeta), cubed
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup cooked bacon bits (optional)
Instructions
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large saucepan, bring water to a boil and cook the chicken breasts until fully cooked, about 15-20 minutes. Remove the chicken, shred it, and set it aside. Reserve 1 cup of the chicken cooking water if desired.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth. Mix well until combined and smooth.
Add the Ro-Tel tomatoes (do not drain), shredded cheddar cheese, and cubed processed cheese. Stir continuously until the cheeses are melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the shredded chicken to the sauce, followed by the cooked spaghetti. Toss everything together until the spaghetti is fully coated in the sauce.
If the sauce is too thick, add some of the reserved chicken cooking water to loosen it up slightly.
Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9x13-inch baking dish.
Top the dish with additional shredded cheddar cheese and optional bacon bits if desired.
Bake for 20-25 minutes, or until the cheese on top is melted and bubbling.
Serve hot and enjoy your creamy, cheesy Ro-Tel Chicken Spaghetti!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
