Rotel Chicken and Angel Hair Pasta Casserole
Creamy, cheesy, and packed with bold flavors, this Rotel Chicken and Angel Hair Pasta Casserole is a comforting and easy-to-make dish that’s perfect for busy weeknights or cozy family dinners. Tender shredded chicken breasts are combined with al dente angel hair pasta, a zesty Rotel tomato and green chili sauce, and a creamy base of chicken soup and broth for an irresistible blend of textures and flavors. Topped with a generous layer of melted cheddar cheese and sprinkled with optional parsley for a burst of color, this casserole bakes to perfection in just 30 minutes. Ready in under an hour, it’s a one-dish wonder that’s big on flavor while remaining simple to prepare. Perfect for meal prep or a crowd-pleasing dinner option, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 8 oz Angel hair pasta
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 1 can (10.5 oz) Cream of chicken soup
- 2 cups Shredded cheddar cheese
- 1 cup Chicken broth
- 2 tbsp Butter
- 2 cloves Garlic (minced)
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with paprika, salt, and black pepper. In a large skillet, melt the butter over medium heat and cook the chicken until golden brown on both sides and fully cooked, about 5-7 minutes per side.
Remove the chicken from the skillet and shred it into bite-sized pieces using two forks. Set the shredded chicken aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the can of Rotel, cream of chicken soup, and chicken broth. Mix well until the sauce is smooth and heated through.
Add the shredded chicken to the skillet and stir to coat it in the sauce.
In a large mixing bowl, combine the cooked angel hair pasta with the chicken and sauce mixture. Toss everything together until evenly distributed.
Transfer the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese on top.
Bake the casserole uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, then serve warm.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 6306 mg | 274% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 17.8 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1974 mg | 152% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2040 mg | 43% | |
*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.
