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If you’re craving a comforting, hearty dish that feels like a hug on a plate, then you absolutely must try this Southern Chicken Spaghetti with RoTel Recipe. It’s a luscious combination of tender shredded chicken, tender spaghetti, and a creamy, cheesy tomato and green chili sauce that brings a perfect balance of spice and richness. This dish is a beautiful Southern classic that’s quick to put together, guaranteed to please a crowd or satisfy a family dinner with its bold flavors and heavenly texture.
Ingredients You’ll Need
These simple ingredients come together to create an irresistible medley of flavor and texture, giving this Southern Chicken Spaghetti with RoTel Recipe its signature warmth and cheesy goodness.
- Boneless, cooked, and shredded chicken breast: The tender protein base that adds heartiness and soaks up that creamy sauce perfectly.
- Spaghetti broken into 2-inch pieces: Classic pasta that holds the thick sauce beautifully, giving every bite great texture.
- Condensed cream of chicken soup: Provides a rich, velvety creaminess that binds the dish.
- Diced tomatoes & green chilies (RoTel): A key ingredient that brings just the right kick and brightens the flavor profile.
- Cream cheese, softened: Adds extra decadence and smoothness to the sauce.
- Shredded Cheddar cheese, divided: For that melty, gooey cheesy pull that makes this dish irresistible.
- Heavy cream (or milk): Used to adjust the sauce’s creaminess to your desire.
- Mixed peppers and onions: Sautéed for sweetness and texture that complement the savory chicken and cheese.
How to Make Southern Chicken Spaghetti with RoTel Recipe
Step 1: Prep Ingredients
Start by cooking and shredding your chicken breast if not already done. Sauté the fresh peppers and onions until they soften and release their natural sweetness. Meanwhile, boil salted water and cook the spaghetti broken into two-inch pieces until al dente. Drain and set everything aside. Getting these components ready sets the perfect foundation for the creamy sauce.
Step 2: Make the Sauce
In a microwave-safe bowl, combine the cream of chicken soup, RoTel diced tomatoes with green chilies, and softened cream cheese. Heat the mixture in the microwave, stirring every minute, until it becomes smooth and irresistibly creamy. This sauce is the heartbeat of your Southern Chicken Spaghetti with RoTel Recipe, rich with savory depth and a hint of spicy brightness.
Step 3: Add Cheese
Next, stir in 2 cups of shredded Cheddar cheese to the sauce. Keep stirring until the cheese melts completely, creating a luscious, velvety consistency. If you find the sauce a bit too thick, thin it gently with a splash of milk or cream to get that perfect pourable texture.
Step 4: Combine Ingredients
Fold the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheesy sauce. Every strand of spaghetti and every shred of chicken will be luxuriously coated, blending flavors wonderfully in this vibrant Southern Chicken Spaghetti with RoTel Recipe.
Step 5: Assemble Casserole
Grease a casserole dish and spoon the chicken-spaghetti mixture evenly inside. Sprinkle the remaining 1 cup of shredded Cheddar cheese on top, promising a golden, bubbly finish that’s as delightful to look at as it is to eat.
Step 6: Bake or Freeze
You can bake this casserole right away by preheating your oven to 350°F and cooking it for 20 minutes until the cheese is melted and bubbling. Alternatively, cover it tightly with plastic wrap and foil to freeze for up to three months or refrigerate for up to two days to bake later. This flexibility makes it a great option for busy days when you crave homemade comfort food.
Step 7: Serve
Once baked, let the casserole stand for about 5 minutes before serving. This resting time helps everything set beautifully, making it easier to plate and enjoy every cheesy, spicy bite of your Southern Chicken Spaghetti with RoTel Recipe.
How to Serve Southern Chicken Spaghetti with RoTel Recipe
Garnishes
For the perfect finishing touch, sprinkle chopped fresh parsley or green onions over the top for a pop of color and a fresh bite that brightens every savory mouthful. A few extra dashes of crushed red pepper can add a pleasant kick if you like a little more heat.
Side Dishes
This dish pairs beautifully with crisp green salads or simple steamed veggies like broccoli or green beans to balance the richness. Cornbread or a crusty baguette also make wonderful companions to mop up every bit of that creamy sauce.
Creative Ways to Present
Serve individual portions in mini casserole dishes or ramekins for a charming presentation at family gatherings. You can also layer the mix with additional cheese between pasta layers for a baked spaghetti lasagna twist on your Southern Chicken Spaghetti with RoTel Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. The flavors meld beautifully overnight, often tasting even better the next day.
Freezing
This casserole freezes exceptionally well—cover it tightly with foil and plastic wrap to prevent freezer burn, then store for up to three months. It’s a fantastic option to prepare in advance and enjoy whenever a comforting meal is needed.
Reheating
To reheat, thaw overnight in the refrigerator for best results. Warm gently in the oven at 350°F until heated through and bubbly again, keeping the cheesy top intact and delicious. Microwave reheating works in a pinch but may soften the cheesy crust.
FAQs
Can I use fresh chicken instead of cooked and shredded?
Absolutely! You can cook raw chicken breasts by boiling, pan-searing, or baking before shredding them for this recipe. Just make sure the chicken is fully cooked and cooled before combining with the sauce.
What can I substitute for RoTel if I can’t find it?
You can use diced tomatoes with chopped green chilies separately, or even a mild salsa with a bit of chopped green chili added. The key is balancing the tomatoes’ sweetness with the gentle heat from the chilies to recreate that signature flavor.
Is there a way to make this recipe less spicy?
Definitely! You can use mild diced tomatoes instead of RoTel or drain some of the green chilies out. Adding a bit more cream cheese or milk will also mellow out the heat without sacrificing creaminess.
Can I use a different type of pasta?
While spaghetti is traditional here, feel free to experiment with penne, rotini, or even elbow macaroni if you prefer. Just keep in mind cooking times may vary, so cook pasta until al dente for the best texture.
How can I make this recipe vegetarian?
Try replacing the chicken with sautéed mushrooms, zucchini, or a plant-based protein substitute. Use vegetable cream soup instead of cream of chicken, and make sure your cheese and other ingredients align with your dietary preferences.
Final Thoughts
This Southern Chicken Spaghetti with RoTel Recipe is one of those soul-satisfying dishes that brings people together around the dinner table with ease and warmth. It strikes the perfect balance between tangy, spicy, and cheesy comfort food—easy enough for weeknights but special enough for gatherings. I can’t wait for you to try it and see why it’s become a beloved recipe in many homes.
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Print
Southern Chicken Spaghetti with RoTel Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Southern Chicken Spaghetti with RoTel is a comforting and flavorful casserole combining tender shredded chicken, spaghetti, creamy cheese sauce, and zesty diced tomatoes with green chilies. The dish is easy to prepare, perfect for weeknight dinners, and can be baked fresh or made ahead and frozen for convenience.
Ingredients
Chicken and Pasta
- 1.5 pounds boneless, cooked, and shredded chicken breast (or more, if desired)
- 16 ounces spaghetti, broken into 2-inch pieces
Sauce
- 2 (10.75-ounce) cans condensed cream of chicken soup (21.5 ounces total)
- 10 ounces diced tomatoes & green chilies (RoTel)
- 6 ounces cream cheese, softened
- ¼ cup heavy cream (or milk)
- 3 cups shredded Cheddar cheese, divided (12 ounces)
Vegetables
- 1 cup mixed peppers and onions (sautéed if using fresh)
Instructions
- Prep Ingredients: Gather all ingredients and prepare chicken by cooking and shredding it. If using fresh peppers and onions, chop and sauté them until softened. Break the spaghetti into 2-inch pieces.
- Cook Spaghetti: Boil salted water and cook spaghetti until tender. Drain and set aside.
- Make the Sauce: In a microwave-safe bowl, combine cream of chicken soup, RoTel diced tomatoes and green chilies, and softened cream cheese. Microwave the mixture, stirring every minute, until smooth and creamy.
- Add Cheese: Stir in 2 cups of shredded Cheddar cheese into the sauce until it melts and becomes smooth. If the sauce is too thick, adjust consistency by adding milk or heavy cream as needed.
- Combine Ingredients: Mix the shredded chicken, cooked spaghetti, and sautéed peppers and onions into the cheese sauce until fully incorporated.
- Assemble Casserole: Grease a casserole dish and spoon the mixture evenly inside. Sprinkle the remaining 1 cup of shredded Cheddar cheese on top.
- Freeze or Refrigerate: Optionally, cover the casserole tightly with plastic wrap and aluminum foil to freeze for up to 3 months, or refrigerate for up to 2 days before baking.
- Bake: Preheat oven to 350°F (175°C). Bake uncovered for 20 minutes or until heated through and cheese is melted and bubbly.
- Serve: Allow casserole to rest for 5 minutes before serving to let it set.
Notes
- This casserole can be prepared ahead and frozen for convenience.
- If you prefer a less spicy dish, substitute RoTel with plain diced tomatoes.
- You can swap heavy cream for milk to reduce fat content.
- Use cooked rotisserie chicken to save time.
- Leftovers can be stored in the refrigerator for up to 3 days.
