Chicken Spaghetti with Rotel
An easy weeknight meal with a creamy homemade cheese sauce, shredded rotisserie chicken, and Rotel tomatoes.
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Servings: 8 people
Equipment
- dutch oven
Ingredients
- 10 ounces thin spaghetti noodles
- 2 cups shredded rotisserie chicken
- 3 tbsp butter
- 3 tsp minced garlic
- 4 tbsp all-purpose flour
- 1½ cups chicken broth
- ¾ cup milk or evaporated milk
- 4 ounces cream cheese at room temperature, cubed
- 1 cup shredded cheddar cheese
- 10 ounce can rotel tomatoes diced tomatoes with green chilies
- 1 cup shredded colby jack cheese
- dried parsley for topping
Instructions
- Cook the noodles according to the package directions.Preheat the oven to 375°F.
- Heat a dutch oven on medium-low heat. Add butter to melt. Stir in garlic and cook until fragrant. Sprinkle in the flour and stir. Slowly add the chicken broth one splash at a time stirring in between to keep the thickness. Add milk a splash at a time as well stirring in between. Whisk to combine. Let the sauce simmer.
- Reduce heat to low, add the cream cheese and stir until melted and smooth. Stir in the shredded cheddar cheese then add the tomatoes and shredded chicken. Lastly, stir in the spaghetti. Stir to combine. If you are not using an oven-safe pot, transfer to a greased 13 by 9 baking dish.
- Top with colby jack cheese and bake for 20 minutes or until the cheese is melted. Top with parsley and serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
To make Gluten-free, use gluten-free noodles and gluten-free all-purpose flour.
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