Description
A creamy, cheesy, and flavor-packed easy chicken spaghetti recipe with Rotel that’s perfect for busy nights. Quick, comforting, and family-approved!
Ingredients
1 (16 ounce) package spaghetti
1 (10.5 ounce) can condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can Rotel diced tomatoes with green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast halves – boiled, cut into bite size pieces
Instructions
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Cook the Spaghetti:
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside. -
Prepare the Sauce:
In a large saucepan over low heat, warm the cream of mushroom soup. Stir in chunks of processed cheese and cook gently, stirring frequently, until the cheese has mostly melted. -
Add Tomatoes and Onion:
Mix in the Rotel diced tomatoes (with their juices) and chopped green onion. Simmer for 2–3 minutes, stirring occasionally. -
Combine Pasta and Chicken:
Add the cooked spaghetti into the sauce, stirring until evenly coated. Fold in the chopped chicken and stir until everything is well combined. -
Heat Through and Serve:
Continue to heat over low until the entire dish is warmed through. Serve hot and enjoy your cheesy, savory creation!
Notes
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You can swap cream of mushroom soup with cream of chicken or cream of celery for a different flavor profile.
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Use leftover rotisserie chicken to cut down on prep time.
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Add a splash of milk or a spoonful of sour cream for an extra creamy texture.
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Want a spicier kick? Use Hot Rotel or add a few dashes of hot sauce!
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For a fun twist, sprinkle shredded cheddar on top and broil for 2–3 minutes for a cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Easy Chicken Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 470
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg