Chicken Spaghetti with Rotel
A family favorite around here! Level up your spaghetti game with this easy, cheesy, creamy, zesty recipe at your next family dinner.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hr 5 mins
- Yield: Serves 8 1x
Ingredients
Scale
- 16oz of spaghetti noodles
- 4 boneless skinless chicken breasts (cut into 1 inch cubes)
- salt and pepper
- cooking oil of choice
- 1– 10oz can Rotel (drained)
- 2– 10.5oz cans cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups pepper jack cheese (grated)
- 1 1/2 cups yellow onion (chopped)
- 4 cloves garlic (minced)
- 2 tsp oregano
- 3 tsp cumin
- 3 tsp chili powder
- 1 tsp coriander
Instructions
- Preheat oven to 350°F. Spray a 9×13 casserole dish with cooking spray.
- Boil water and cook spaghetti noodles. Drain noodles, wipe out pot and return pasta to the pot.
- Grab a medium mixing bowl and toss your 1 inch chicken cubes with 1 1/2 tsp salt and 1/2 tsp pepper until chicken is evenly coated.
- Heat 2 Tbsp of oil in a large skillet. When oil is hot add chicken in batches so there is enough room to see between all pieces. Evenly brown all sides and remove to a plate when cooked. Repeat with remaining chicken and add more oil if needed. Set chicken aside once all cooked.
- On med-low heat in the same skillet at 2 Tbsp of oil and saute your onion and garlic for 5 minutes until fragrant and tender. Stir in oregano, cumin, chili powder and coriander. Continue to saute until spices are fragrant, about 1 min.
- Grab a medium bowl and stir together Rotel, cream of chicken soup, sour cream and milk until evenly combined.
- Add cooked chicken, veggie mixture and soup mixture to pasta. Stir and mix until all parts are equally combined with the pasta. Pour mixture into prepped casserole dish. Sprinkle the top with grated pepper jack cheese.
- Set in your 350°F oven and bake for about 30 minutes until your sauce is bubbling and the cheese is melted.
Notes
Make a second batch and freeze for later if you’d like! Follow instructions for making the casserole except for the cream sauce. Place into a disposable casserole dish for storage. Wrap tightly with plastic wrap then aluminum foil and place for safe keeping in your freezer (I would write on the aluminum foil what it is so you don’t forget later). When you’re ready just pull it out of the freezer and allow to thaw. Whip up the cream sauce and add to the thawed casserole, bake and serve!
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 591 kcal
- Sugar: 6g
- Sodium: 907 mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 114mg
Keywords: Chicken Spaghetti
xoxo, Adrianne
