Spicy Cheddar & Rotel Chicken Spaghetti Bake
A bold and creamy pasta bake with spicy Rotel tomatoes, cheddar cheese, and tender chicken. Easy to prepare and full of flavor.
Equipment
- Large nonstick pan
- 9x13-inch casserole dish
Ingredients
- 1 tablespoon butter
- 1 medium sweet onion chopped
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 can condensed cream of chicken soup
- 1 10-ounce can Rotel Tomatoes with Green Chilies
- 1 pound pasteurized cheese product cut into cubes
- 1/3 cup milk
- 3 cups chopped cooked chicken
- black pepper to taste
- 12 ounces spaghetti cooked according to package directions
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a large nonstick pan. Add onion and cook until soft, about 4 to 5 minutes.
- Add seasoned salt, garlic powder, chicken soup, tomatoes, pasteurized cheese product, and milk. Cook, stirring constantly until cheese is melted.
- Fold in chicken. Season to taste with pepper.
- Fold in spaghetti and pour into a greased 9x13-inch casserole dish. Cover with aluminum foil and bake for 20 minutes.
- Uncover dish and sprinkle shredded cheese on top. Return to oven and bake uncovered for 5 minutes.
Notes
For extra spice, use hot Rotel tomatoes. Leftovers reheat well in the oven or microwave.