🍝 Easy Chicken Spaghetti with Rotel 🍝
This easy chicken spaghetti recipe with Rotel is a quick and delicious weeknight dinner option. The combination of tender chicken, creamy cheese sauce, and the zesty kick from Rotel tomatoes makes it a family favorite. It's perfect for feeding a crowd or for meal prep, ensuring you'll have a tasty and satisfying meal ready in no time.
Ingredients
3 cups boneless skinless chicken breasts, cooked and diced
16 ounces spaghetti noodles, broken into 3 pieces
21 ounces cream of chicken soup (two 10.5-ounce cans)
10 ounces can of RoTel tomatoes (with green chiles, undrained)
6 ounces cream cheese
3 cups cheddar cheese, shredded
10 ounces evaporated milk
1 tablespoon ranch dressing (dry mix)
Directions
Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
Cook the spaghetti noodles in well-salted water according to package directions. Drain and set aside.
In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk, and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
Add the powdered ranch dressing, diced chicken, and cooked pasta to the pot. Mix well.
Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
For a golden brown top, place the casserole under the broiler for 3-4 minutes.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 400 per serving | Servings: 8 servings