Classic Chicken Spaghetti
A comforting and creamy chicken spaghetti dish loaded with cheesy goodness, seasoned chicken, and a gentle spicy kick from Rotel.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken rotisserie works well
- 8 oz spaghetti noodles cooked al dente
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies Rotel
- 1.5 cups shredded cheddar or Velveeta cheese
- 4 oz cream cheese optional, for extra creaminess
- 0.5 cup chicken broth
- 1 small onion chopped
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
Instructions
- Boil spaghetti until al dente. Drain and set aside.
- In a large pot, sauté chopped onions and minced garlic in a bit of butter until soft.
- Stir in cream of chicken soup, diced tomatoes with chilies, and chicken broth. Simmer for 5 minutes.
- Add shredded cheddar or Velveeta cheese and stir until melted. Add cream cheese if using and blend until smooth.
- Fold in shredded cooked chicken and cooked spaghetti. Mix until evenly coated.
- Transfer to a greased baking dish and top with additional cheese if desired.
- Bake at 350°F for 25 minutes.
- Optional: broil for 2-3 minutes until the top is bubbly and golden.
Notes
Feel free to add veggies like bell peppers, mushrooms, or spinach for extra color and nutrition.