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- 12 oz spaghetti - 2 cups cooked chicken, shredded (can use rotisserie chicken) - 1 can (10 oz) Rotel tomatoes with green chilies, drained - 1 cup cream of chicken soup - 1 cup shredded cheddar cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, for garnish (optional) You can swap spaghetti for gluten-free pasta. It works just as well. Instead of rotisserie chicken, use leftover chicken or even turkey. If you want a lighter dish, try using low-fat cream of chicken soup. For a dairy-free option, use a dairy-free cheese. You can also replace Rotel with plain diced tomatoes and add your own green chilies. When picking tomatoes, look for firm ones with bright colors. They should feel heavy for their size. Choose chicken that has a nice pink color and no odor. Fresh garlic should be firm and free from any sprouts. For onions, select ones that feel heavy and are firm to the touch. Always check for any soft spots or blemishes. This ensures that your dish will taste fresh and delicious! {{ingredient_image_1}} First, cook the spaghetti. Follow the package instructions until it is al dente. This usually takes about 8-10 minutes. Drain the pasta and set it aside. Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion. Sauté it for about 3-4 minutes until it turns translucent. Then, add two minced garlic cloves, one teaspoon of cumin, and one teaspoon of chili powder. Stir this mixture for 1-2 minutes until it smells great. Now, add the shredded chicken to the skillet. You can use leftover chicken or rotisserie chicken. Then, pour in the 10 oz can of Rotel tomatoes and the cup of cream of chicken soup. Stir these ingredients together until they heat through. After that, lower the heat. Gently fold in the drained spaghetti and half a cup of shredded cheddar cheese. Mix it until everything combines well. Transfer this mixture into a greased baking dish. Sprinkle the rest of the cheddar cheese on top. Bake the dish in a preheated oven set to 350°F (175°C). It should take about 20-25 minutes for the cheese to melt and bubble. Keep an eye on it. You want a nice golden top. - Always taste your dish as you cook. Adjust salt and pepper to your liking. - For a bit of crunch, consider adding some crushed tortilla chips on top before baking. - If you want more heat, add a diced jalapeño when cooking the onions. - Let the dish cool for a few minutes after baking. This helps it set up nicely for serving. These steps will ensure your Chicken Spaghetti with Rotel comes out tasty and satisfying every time! To enhance the flavor of Chicken Spaghetti with Rotel, use fresh ingredients. Fresh garlic and onion add a punch. Always taste your dish before serving. Adjust salt and pepper to suit your taste. A squeeze of lime can brighten the flavors. If you like heat, add more chili powder or even sliced jalapeños. One common mistake is overcooking the spaghetti. Cook it until al dente for the best texture. Another mistake is not draining the Rotel tomatoes well. Excess liquid can make the dish soupy. Make sure to mix everything evenly in the skillet. This ensures a balanced flavor in every bite. Don’t skip garnishing with cilantro; it adds freshness. This dish works great as a main course. Serve it with a side salad for a complete meal. You can also pair it with garlic bread for a cozy dinner. If you want to make it festive, top it with sliced avocado or extra cheese. Leftovers can be enjoyed for lunch the next day. Reheat them in the oven for the best taste. Pro Tips Use Rotisserie Chicken: For a quicker preparation, shredded rotisserie chicken can save you time and add great flavor. Adjust the Spice Level: If you prefer a milder dish, use mild Rotel tomatoes or omit the chili powder. Experiment with Cheeses: Feel free to mix different types of cheese like Monterey Jack or Pepper Jack for a unique flavor twist. Make it Ahead: This dish can be prepared in advance and stored in the fridge. Just bake it right before serving! {{image_2}} You can easily make this dish gluten-free. Simply swap the regular spaghetti for gluten-free pasta. Many brands offer great options that taste just as good. Check the cooking time, as gluten-free pasta may cook faster. This simple switch lets everyone enjoy the meal without worry. If you love spice, try adding different peppers. You can use jalapeños for heat or even serrano peppers. Just chop them finely and add them when you cook the onion. This will bring a great kick to your dish. For milder options, bell peppers work well too. They add flavor without the heat. Want to boost flavor and nutrition? Consider adding veggies. Diced bell peppers or spinach can mix in well. You can also add black beans for protein and fiber. Just drain and rinse them before adding. This makes your meal heartier and more colorful. Don't forget to adjust your spices if you add more ingredients. After you enjoy your Chicken Spaghetti with Rotel, you may have some leftovers. To store them, let the dish cool to room temperature first. Then, place the leftovers in an airtight container. This keeps moisture in and prevents the dish from drying out. Store it in the fridge for up to three days. To reheat your Chicken Spaghetti, use a microwave or oven. If you choose a microwave, place a portion in a bowl. Cover it with a damp paper towel to keep it moist. Heat it for one to two minutes, stirring halfway through. For the oven, preheat it to 350°F (175°C). Place the spaghetti in a baking dish and cover it with foil. Bake for about 15 minutes, or until it is heated through. If you want to save your Chicken Spaghetti for later, freezing is a great option. First, cool the dish completely. Then, portion it into freezer-safe containers. Make sure to leave some space at the top, as the dish may expand. Label the containers with the date. You can freeze it for up to three months. To thaw, simply place it in the fridge overnight before reheating. If you don't have Rotel, you can use diced tomatoes with green chilies. Look for canned options that have similar spices. You can also mix plain diced tomatoes with a little chili powder and cumin. This will give you that tasty kick you want. Yes, you can make this dish ahead of time. Prepare the spaghetti and sauce as directed. Then, store everything in the fridge. When you're ready to eat, just bake it. This makes it easy for meals later in the week. To check if the spaghetti is done, taste a piece. It should be firm but not hard. This is known as al dente. Follow the package's cooking time for best results, usually around 8 to 10 minutes. This article covered key ingredients and cooking steps for a flavorful dish. You learned how to select fresh foods, avoid common mistakes, and explore ingredient swaps. We discussed tasty variations and storage tips, too. Remember, cooking is fun and open to creativity. Don't be afraid to experiment and make tweaks. Enjoying your meal is the best reward. Now, get in the kitchen and start cooking with confidence.

Cheesy Chicken Spaghetti with a Kick!

A delicious and creamy spaghetti dish with shredded chicken, tomatoes, and a kick of spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 12 oz spaghetti
  • 2 cups cooked chicken, shredded
  • 10 oz Rotel tomatoes with green chilies, drained
  • 1 cup cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • optional fresh cilantro, for garnish

Instructions
 

  • Begin by cooking the spaghetti according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, cumin, chili powder, and a pinch of salt and pepper. Cook for an additional 1-2 minutes until fragrant.
  • Add the shredded cooked chicken to the skillet, followed by the can of Rotel tomatoes and cream of chicken soup. Stir until well combined and the mixture is heated through.
  • Reduce the heat to low and gently fold in the cooked spaghetti and ½ cup of shredded cheddar cheese until everything is well mixed.
  • Transfer the mixture to a greased baking dish. Sprinkle the remaining cheddar cheese on top.
  • Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

Can use rotisserie chicken for convenience.
Keyword baked, cheesy, chicken, easy, spaghetti