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Looking for a dinner homerun? My family goes crazy for this Gooey Chicken Spaghetti! I snag a store-bought rotisserie chicken to keep things simple, then combine it with velvety soup, tons of cheese, and ROTEL for some zing. It comes together quickly and everyone always wants more.
What Makes This Meal Special
This bake checks every box - velvety, packed with cheese, and just the right amount of heat from the ROTEL to make things exciting. The sour cream adds that extra richness, and the dish always disappears completely. I turn to this when company's coming or we need something warm and satisfying.
Ingredients You'll Want
- Spaghetti: Cook until it's got a nice bite to it.
- Creamy Base: You'll need cream of chicken soup and sour cream.
- Hidden Punch: ROTEL - choose how spicy you want it!
- Deeper Taste: A bit of chicken broth ties everything together.
- Cheese Galore: Mexican blend works amazingly well.
- Spice Mix: Garlic powder, onion powder, salt and pepper.
- Protein: Grabbing a rotisserie chicken cuts down prep time.
- Green Touch: Parsley for a bit of color if you want.
Cooking Instructions
- Start With Noodles
- Boil water and cook your spaghetti until just tender - you don't want it mushy! Drain it well and put it aside.
- Create Your Sauce
- In the largest pot you have, combine soup, ROTEL (juice and all!), sour cream, and broth. Add half the cheese and all seasonings, stirring until everything's smooth.
- Mix Everything
- Toss in your cooked pasta and chicken chunks. Stir it all up so every strand gets coated in that creamy mixture.
- Time To Bake
- Transfer to a greased 9x13 dish, sprinkle with remaining cheese, and cover with foil. Bake at 350°F for 20 minutes, then take the foil off for another 5-10 until everything bubbles and browns.
Handy Tricks
Keep your pasta a bit firm - it'll soften more in the oven. Go with mild ROTEL if you're worried about spiciness. Want something extra on top? Some crushed Ritz crackers add amazing texture. That's how my kids prefer it!
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Storing Leftovers
This stays good in your fridge for around 4 days. When reheating, add a tiny bit of chicken broth to keep it nice and creamy. Want to prep ahead? Make everything but don't bake it - wrap it well and it'll stay frozen for 3 months.
Perfect Pairings
We usually serve this with a crisp green salad. Some buttery garlic bread works great for mopping up sauce too. The other night I added some oven-roasted broccoli on the side - surprisingly, the kids cleaned their plates!
Frequently Asked Questions
- → Can I prepare this dish ahead of time?
Absolutely, you can put it together up to a day in advance, keep it in the fridge, and just bake it when needed, adding a bit more time if it's cold.
- → Why cook the pasta al dente?
Cooking it al dente stops it from getting overly soft since it will keep cooking in the oven later.
- → Can I use any kind of cheese?
Sure, you can go with cheddar, an Italian blend, or even Monterey Jack—basically anything that melts well works.
- → Why leave the soup undiluted?
Using undiluted soup gives the dish the right level of creaminess and keeps it from getting watery—skip the added liquid.
- → Can I freeze this meal?
Yes! Just skip the cheese topping before freezing it for up to three months. Let it thaw in the fridge overnight and bake it fresh.