Baked Chicken Spaghetti with Rotel
Fast yet delicious, comforting yet simple - chicken spaghetti is the type of meal busy moms thought they could only dream about.
Servings: 8 servings
Ingredients
- 1 (16 oz) box spaghetti, cooked al dente
- 8 oz cream cheese
- 1 can cream of chicken soup
- 1 can rotel
- 1/2 tsp salt
- 2 cups diced or shredded chicken (rotisserie)
- 1/2 cup shredded cheese
Instructions
- Preheat the oven to 350°F.
- Boil the spaghetti noodles until al dente.
- While the pasta is boiling, stir together the sauce. In a LARGE microwave safe bowl, warm the cream cheese In the microwave for 30 seconds on 50 percent power until you can stir it smooth.
- Using an electric hand mixer, add in the cream of chicken soup, mixing until well combined.
- Add the rotel (no need to drain), and mix.
- Lastly, season with salt.
- Once the pasta is cooked, drain the pasta and then add it to the sauce bowl. Add the cooked chicken, as well. Stir to evenly coat.
- Pour the pasta into a baking dish and top with the shredded cheese.
- Bake uncovered at 350° F for 30 minutes or until the sauce is bubbling and the cheese has melted.
- Enjoy!
Nutrition
Calories: 163kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 551mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 558IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
