Name: Rotel Chicken Spaghetti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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In a large pot, melt butter.

Add onion and saute until tender, about 5 minutes.

Add garlic and saute for 30 seconds, or until fragrant.

Stir in both cans of soup, Rotel, chicken and half of the pasta cooking water. Stir until combined.

Add spaghetti and stir until thoroughly combined.

Add additional pasta cooking water until sauce reaches desired consistency.

Pour into a 13×9 casserole dish.

Top with cheddar cheese.

Cover with aluminum foil and bake at 350 degrees F for 25 minutes, or until heated through and cheese has melted.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Reserve Pasta Water for Sauce Consistency 💧
Save 1 cup of starchy pasta water before draining to adjust the sauce thickness and help it coat the noodles evenly without making the casserole watery.
Toast Garlic and Onion First 🧄
Sauté minced garlic and onion in butter for 2-3 minutes before adding the cream soups to build a deeper, more complex flavor foundation for the entire dish.
Don't Skip the Undercooked Pasta Trick 🍝
Cook your spaghetti 1-2 minutes under al dente since it will continue cooking in the oven with the cream sauce, preventing mushy pasta in the final casserole.
Layer Cheese Strategically for Best Results 🧀
Mix half the cheddar into the sauce for creaminess and melt, then reserve the remaining half for the top to create a golden, crispy cheese crust.
Bake Covered Then Uncovered for Perfect Texture 🔥
Cover the casserole for the first 20 minutes to prevent drying, then bake uncovered for the final 10-15 minutes to achieve a bubbly, golden-brown top.