Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz spaghetti
- 3 cups cooked shredded chicken (about 1 to 1.25 lb cooked)
- 2 tbsp unsalted butter
- 1 small yellow onion, diced (1 cup)
- 2 garlic cloves, minced
- 1 (10 oz) can diced tomatoes with green chiles, lightly drained
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 4 oz cream cheese, cubed
- 1 cup low-sodium chicken broth
- 2 cups (8 oz) shredded sharp cheddar, divided
- 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, optional 1/4 tsp cayenne
- Fresh parsley, chopped (garnish)
Do This
- 1. Heat oven to 375°F. Grease a 9×13-inch baking dish. Boil a large pot of salted water.
- 2. Cook spaghetti to just shy of al dente (8–9 minutes). Reserve 1/2 cup pasta water; drain.
- 3. Sauté onion in butter (5 minutes). Add garlic (30 seconds). Stir in spices.
- 4. Whisk in both soups, cream cheese, broth, and tomatoes with green chiles; simmer 3–5 minutes. Melt in 1 cup cheddar.
- 5. Toss sauce with spaghetti and shredded chicken. Add a splash of pasta water to loosen. Taste for seasoning.
- 6. Transfer to dish; top with remaining 1 cup cheddar. Cover and bake 20 minutes; uncover and bake 10 minutes more.
- 7. Broil 1–2 minutes for browned edges. Rest 10 minutes, garnish with parsley, serve.
Why You’ll Love This Recipe
- Comforting church-supper classic with a modern, ultra-creamy finish.
- Family-friendly flavors: mild heat from tomatoes with green chiles and plenty of cheddar.
- Make-ahead and freezer-friendly for easy weeknight dinners or potlucks.
- Uses rotisserie chicken and pantry staples to keep prep simple.
Grocery List
- Produce: 1 small yellow onion, 2 garlic cloves, fresh parsley
- Dairy: Sharp cheddar (8 oz), cream cheese (4 oz), unsalted butter
- Pantry: Spaghetti (12 oz), diced tomatoes with green chiles (10 oz), cream of mushroom soup (10.5 oz), cream of chicken soup (10.5 oz), low-sodium chicken broth, kosher salt, black pepper, smoked paprika, garlic powder, cayenne (optional)
Full Ingredients
Pasta & Chicken
- 12 oz spaghetti
- 3 cups cooked shredded chicken (from about 1 to 1.25 lb cooked; rotisserie works great)
Creamy Rotel Sauce
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 garlic cloves, minced
- 1 (10 oz) can diced tomatoes with green chiles, lightly drained
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 4 oz cream cheese, softened and cubed
- 1 cup low-sodium chicken broth
- 1.5 tsp kosher salt (divided, to taste)
- 1 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Optional: 1/4 tsp cayenne pepper for a little kick
Cheese & Garnish
- 2 cups (about 8 oz) sharp cheddar, shredded and divided
- 2 tbsp chopped fresh parsley (garnish)
Step-by-Step Instructions
Step 1: Heat the oven and prep the dish
Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray or a thin smear of butter. Bring a large pot of well-salted water to a boil for the spaghetti.
Step 2: Cook the spaghetti
Add the spaghetti and cook until just shy of al dente, about 8 to 9 minutes (it will finish in the oven). Reserve 1/2 cup of the starchy pasta water, then drain the pasta. Toss the drained spaghetti with a teaspoon of olive oil or a few spoonfuls of the sauce (once made) to prevent sticking while you finish the sauce.
Step 3: Build the flavor base
In a large deep skillet or Dutch oven over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until translucent and tender, 5 to 6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Sprinkle in the salt, pepper, smoked paprika, garlic powder, and optional cayenne; stir for 15 seconds to bloom the spices.
Step 4: Make the creamy Rotel sauce
Reduce the heat to medium-low. Add the cream of mushroom soup, cream of chicken soup, cream cheese, chicken broth, and the lightly drained tomatoes with green chiles. Whisk or stir until the cream cheese melts and the mixture is smooth and creamy, 3 to 5 minutes at a gentle simmer (avoid a hard boil). Stir in 1 cup of the shredded cheddar until melted.
Step 5: Combine with pasta and chicken
Add the cooked spaghetti and shredded chicken to the skillet. Toss gently until everything is evenly coated. If the mixture seems too thick, loosen with a splash or two of the reserved pasta water. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Step 6: Bake until bubbly with browned edges
Spread the mixture into the prepared 9×13-inch dish. Top evenly with the remaining 1 cup cheddar. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, until the casserole is bubbling. For deeper browning on the edges and top, broil for 1 to 2 minutes, watching closely.
Step 7: Rest, garnish, and serve
Let the casserole rest for 10 minutes so it sets and slices cleanly. Sprinkle with chopped fresh parsley and serve warm. It’s fantastic with a simple green salad and garlic bread.
Pro Tips
- Salt your pasta water generously; it’s your first chance to season the noodles.
- Cook the spaghetti slightly under so it won’t turn mushy after baking.
- Use freshly shredded cheddar for the best melt. Pre-shredded cheese can be grainy due to anti-caking agents.
- Keep the sauce at a gentle simmer when melting in the cream cheese to prevent separation.
- Adjust the heat level by choosing mild or hot tomatoes with green chiles; add cayenne or omit to taste.
Variations
- Southwest Style: Swap half the cheddar for pepper jack; add 1 cup thawed corn and 1 cup drained black beans. Sprinkle crushed tortilla chips on top for crunch during the last 5 minutes.
- Veggie-Loaded: Sauté 1 cup diced bell pepper and 8 oz sliced mushrooms with the onion. Stir in 2 cups baby spinach until wilted before adding the soups.
- Creamy White Chicken Spaghetti: Omit the tomatoes with chiles; use 1.5 cups mozzarella plus 1/2 cup Parmesan in place of cheddar. Season with 1 tsp Italian seasoning instead of smoked paprika.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 325°F until warmed through (15–20 minutes), or microwave in short bursts, stirring between intervals. For make-ahead: assemble up to the baking step, cover tightly, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time. To freeze: wrap the unbaked casserole tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes to the covered bake time.
Nutrition (per serving)
Approximate: 520 calories; 28 g fat; 35 g carbohydrates; 33 g protein; 2 g fiber; 980 mg sodium. Values will vary based on brands and exact ingredients.
