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Looking for a dinner hit? This Gooey Chicken Spaghetti has become my family's top comfort meal! I pick up a store-bought roasted chicken to keep things quick, then combine it with velvety soup, tons of cheese, and a tin of ROTEL for some zing. The entire meal comes together quickly and everyone always wants more.
What Makes This Meal Special
This bake nails everything we want - velvety, cheesy, with just enough heat from the ROTEL to make it exciting. The sour cream adds incredible richness, and the dish always disappears completely. It's what I turn to when company's coming or when we need something warm and satisfying.
Ingredients List
- Spaghetti: Cook until it's still got a slight bite.
- Creamy Base: You'll need cream of chicken soup and sour cream.
- Hidden Punch: ROTEL - choose how spicy you want it!
- Depth Builder: A bit of chicken broth ties everything together.
- Cheese Galore: Mexican blend works wonderfully here.
- Flavor Boosters: Garlic powder, onion powder, salt and pepper.
- Protein Star: Grabbing a rotisserie chicken cuts down prep time.
- Green Touch: Parsley for a pop of color if you'd like.
Cooking Steps
- Handle The Noodles
- Bring water to a boil and cook your spaghetti until it's al dente - still slightly firm! Drain it well and put it aside.
- Create Your Mix
- In your largest cooking pot, combine your soup, ROTEL (with all its juices!), sour cream, and broth. Add half the cheese and all seasonings, stirring until smooth.
- Mix Everything
- Toss in your cooked pasta and pulled chicken. Stir thoroughly so every strand gets coated in that creamy mixture.
- Finish In The Oven
- Transfer everything to a greased 9x13 dish, sprinkle remaining cheese on top, and cover with foil. Bake at 350°F for 20 minutes, then remove foil for another 5-10 until bubbly and golden.
Helpful Tricks
Keep your pasta slightly undercooked since it'll soften more in the oven. Try 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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Storage Notes
This stays good in the fridge for around 4 days. When reheating, add a little chicken broth to keep things moist. Thinking about freezing? Make everything but don't bake it - wrap it carefully and it'll last 3 months in the freezer.
Perfect Pairings
We always enjoy this with a crisp green salad alongside. Some buttery garlic bread for scooping up sauce works perfectly too. The other night I added some oven-roasted broccoli - surprisingly, even the little ones ate their greens!
Frequently Asked Questions
- → How do I freeze it?
Skip the cheese topping and freeze for up to three months. Let it thaw in the fridge overnight before baking.
- → Why leave pasta firm?
Cooking pasta until firm helps prevent a mushy texture, as it'll cook a bit more in the casserole.
- → Can I switch up the cheeses?
Sure, use any cheese that melts well. Try cheddar, Monterey Jack, or an Italian mix.
- → Why avoid adding water to the soup?
Keeping the soup undiluted helps it form a thick and creamy base for the dish.
- → Can I prep it in advance?
Absolutely. Assemble it a day ahead, cover and refrigerate. Add an extra 10-15 minutes to bake if it's cold.