Chicken Spaghetti Recipe with Rotel Tomatoes
This Chicken Spaghetti is a cozy, comforting dish bursting with creamy cheeses and a zesty kick from Rotel tomatoes!
Equipment
- Large pot for boiling spaghetti
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Wooden spoon or spatula for mixing
- Measuring cups and spoons
Ingredients
- 8 oz Velveeta cheese cubed
- 4 oz cream cheese cubed
- 14.5 oz Rotel tomatoes
- 10.5 oz cream of chicken soup
- 1 cup shredded chicken
- 8 oz spaghetti cooked al dente and well drained
- 1 cup shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- 1 tablespoon minced garlic
Instructions
- Start by boiling water in a large pot. Add a generous pinch of salt to enhance the pasta's flavor. Once the water is at a rolling boil, add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and set it aside.
- In a large mixing bowl, combine the cubed Velveeta cheese and cream cheese.
- To the cheese mixture, add the Rotel tomatoes and cream of chicken soup. Mix thoroughly until well combined.
- Add the shredded chicken, minced garlic, and Italian seasoning to the mixture. Stir everything together.
- Fold in the cooked spaghetti. Gently mix until the pasta is well coated in the creamy sauce.
- Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture into a greased 9x13 inch baking dish. Spread it evenly.
- Sprinkle the shredded mozzarella cheese over the top of the spaghetti mixture.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.
Notes
- Allow the dish to cool completely before storing.
- Use Greek yogurt instead of cream cheese for a tangy twist.
- Let the dish sit for a few minutes after baking for best results.