Cheesy Chicken Rotel Casserole
Poached chicken and spaghetti in a creamy Velveeta, Rotel and soup sauce, topped with cheddar and baked. Serves 12.
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Ingredients
- 2 pounds boneless skinless chicken breasts cut into strips for cooking
- 1 pinch salt
- 1 pinch black pepper
- 16 ounces spaghetti dry
- 10 ounces Rotel tomatoes diced tomatoes with green chilies, undrained
- 10.5 ounces condensed cream of chicken soup 1 can
- 10.5 ounces condensed cream of mushroom soup 1 can
- 1 pound Velveeta cubed
- 2 tablespoons hot sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 cup milk more as needed
- 1 1/2 cups reserved pasta water
- 1 1/2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a large pot, add 3 quarts of water with a pinch of salt and pepper. Add the chicken and bring it to a very low boil over medium-high heat. Cook gently until the chicken is no longer pink in the center (165°F). Remove it, let it cool and shred it with two forks.
- Bring the cooking water to a boil, add the spaghetti and cook to al dente, about 9 minutes. Drain, keeping about 2 cups of the pasta water.
- Turn the heat to low. In the same pot, combine the Rotel, both soups, Velveeta, hot sauce, onion powder and chili powder, and cook and stir until smooth.
- Take the pot off the heat and fold in the chicken and spaghetti. Add the milk and 1 1/2 cups of the reserved pasta water, more as needed.
- Spread the mixture in the baking dish, sprinkle the cheddar over the top and bake for 30 minutes, until hot and bubbly and the center reaches 165°F. Serve hot.
Notes
Keep about 2 cups of pasta water for loosening the sauce. Freeze a second pan unbaked and thaw it in the refrigerator. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 37.3gProtein: 32.6gFat: 18.2gSodium: 1214mgFiber: 1.6gSugar: 5.2g