Ingredients
- 12 oz spaghetti
- 2 cups cooked shredded chicken (rotisserie, leftovers, or meal-prep chicken)
- 1 can Rotel (mild or original), undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- ½ cup cream cheese or sour cream (optional)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt + black pepper to taste
- Optional flavor boosters: ½ small onion, finely diced; ¼ tsp cayenne for heat; Monterey Jack cheese for extra melty vibes
Instructions
- Preheat oven to 350°F (175°C).
- Boil spaghetti in salted water until al dente. Drain and set aside.
- In a large skillet, sauté chopped onion (if using) until softened and fragrant.
- Add Rotel, cream of chicken soup, and chicken broth. Stir to combine.
- Add cream cheese or sour cream (optional) and stir until everything melts into a creamy sauce.
- Mix in shredded chicken and 1 ½ cups of shredded cheddar cheese.
- Add cooked spaghetti to the skillet and toss to coat evenly.
- Pour the mixture into a greased baking dish. Top with the remaining ½ cup of shredded cheddar cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
Add a crunchy topping of crushed Ritz crackers or fried onions for extra texture. For a spicier kick, use hot Rotel and extra cayenne or paprika!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American