Description
A creamy, cheesy spaghetti casserole with tender chicken, tangy Ro-Tel tomatoes, and a hint of mushroom soup.
Ingredients
Scale
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (14.5-ounce) can chicken broth
- 1 (10-ounce) can Ro-Tel tomatoes with green chilies
- 12 ounces spaghetti, cooked and drained
- 4–6 boneless Chicken Filet, cooked and chopped
- 1 pound Velveeta cheese, cubed
- salt and pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 cup shredded cheddar cheese (optional topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package directions; drain and set aside.
- Heat olive oil in a large pot over medium heat; sauté onion and garlic until softened.
- Stir in cream of mushroom soup, chicken broth, and Ro-Tel tomatoes; mix well.
- Add chopped chicken and cubed Velveeta; cook, stirring, until cheese begins to melt.
- Season with salt, pepper, and smoked paprika; toss to combine.
- Add cooked spaghetti; stir until evenly coated and heated through.
- Transfer the mixture to a greased baking dish and sprinkle shredded cheddar on top if using.
- Bake at 350°F for 20 minutes until bubbly and golden; garnish with parsley and serve.
Notes
Can be prepared ahead and reheated; leftovers keep well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 560 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 95g
- Saturated Fat: 70g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 56g
- Cholesterol: 130mg
Keywords: spaghetti,chicken,cheesy,comfort food,quick,casserole