How Long is Chicken Spaghetti Good For?

Proper storage ensures your chicken spaghetti with Rotel stays fresh and safe to eat. When refrigerated in an airtight container, it lasts up to three days. If you’ve made a larger batch and want to save some for later, freeze it for up to three months. To thaw, transfer it to the refrigerator overnight before reheating.

How Do You Thicken Chicken Spaghetti Sauce?

If your sauce feels too runny, you can thicken it easily. Add a small amount of cornstarch or flour mixed with water to the sauce and stir over low heat. Alternatively, extra shredded cheese or cream cheese will not only thicken the sauce but also make it creamier and more flavorful.

Can You Cook Spaghetti Noodles in Chicken Broth?

Yes, cooking spaghetti in chicken broth is a great way to enhance its flavor. The pasta absorbs the savory richness of the broth, making every bite even more delicious. This step is particularly effective in recipes like chicken spaghetti with Rotel , where the broth complements the overall taste.

Do Pasta and Chicken Go Together?

Absolutely! Chicken and pasta are a classic pairing. The mild, tender texture of chicken blends beautifully with the soft yet sturdy noodles, creating a harmonious balance. When combined with zesty Rotel tomatoes and creamy sauce, the duo becomes irresistible.

Chicken Spaghetti with Rotel Recipe

Description

This comforting Chicken Spaghetti with Rotel combines tender chicken, creamy cheese, and a zesty Rotel kick in a family-friendly dish that’s perfect for dinner.

Ingredients

Scale

1 pound spaghetti, cooked and drained
2 cups cooked chicken, shredded
1 can (10 ounces) Rotel tomatoes with green chilies
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
2 cups shredded cheddar cheese, divided
1/2 cup chicken broth (or more if needed)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, Rotel tomatoes, cream of mushroom soup, cream of chicken soup, 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well.
Add the cooked spaghetti to the mixture and stir until evenly coated. If the mixture seems dry, add chicken broth a little at a time until desired consistency is reached.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let it rest for 5 minutes, then garnish with chopped parsley if desired. Serve warm.

Notes

For extra spice, use the hot version of Rotel or add diced jalapeños to the mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to use rotini or penne pasta instead of spaghetti for a twist.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 400 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 65 mg

Keywords: chicken spaghetti, Rotel, casserole, creamy pasta, easy dinner