Chicken Spaghetti With Rotel Recipe

If you love pasta and Mexican food then you will love this Chicken Spaghetti with Rotel recipe! It is a true southern classic recipe with some added spices to make it even tastier! This is a delicious and easy recipe that includes cheese and precooked chicken with Mexican, Indian, and American flavors. It’s perfect for a weeknight family meal. Chicken Spaghetti with Rotel

Ingredients

cream of mushroom or cream of chickenshredded cheddar cheese or Mexican blendgreen onionscilantrored chili powdercooked chicken (rotisserie or frozen works too)spaghetticream cheesegarlic or Trader Joe’ garlic spreadsalsa or Rotel tomatoesfresh chili peppers (optional)

Instructions

Cook the spaghetti per package instructions In a pot add the chicken with some oil and cook it through to remove any “chicken taste”. Add in the Rotel, cream of mushroom soup, and spices. Heat it through until a slight boil. Add cooked spaghetti and cheese to the pot. Mix it through and enjoy warm with cilantro garnished on top and extra spice. TIP: Bake the chicken spaghetti in the oven at 350 for 10 minutes for an even more authentic Southern dish

Variations

Vegetarian- remove the chicken completely and add whole black beans insteadSpicy- add chopped chili peppers during the cooking processBaked Spaghetti Casserole- Place the cooked chicken spaghetti dish in a casserole pan and bake at 350 for 10 minutes.Gluten Free- I like to use brown rice pasta spaghetti

Substitutions

Make it a Casserole!

Top Tips

Make Extra! Here’s why- Serve the spaghetti warm off of the stovetop and save leftovers for baked spaghetti that can be served later in the week.As a garnishment, add extra cilantro and fresh chili peppers on top before serving.