Description
This creamy and cheesy White Chicken Spaghetti combines tender chicken, melted Velveeta queso, Rotel tomatoes with a hint of spice, and shredded white cheddar cheese tossed with spaghetti noodles. Baked to bubbly perfection, this comforting casserole is perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 lb boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 1 Tbsp olive oil
Cheese Sauce
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ (16-oz) package Queso Blanco Velveeta Cheese, cubed
- 2 cup shredded white cheddar cheese, divided
Pasta
- 8 oz spaghetti, cooked and drained
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9-inch square baking dish with nonstick cooking spray and set it aside to use later.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook them according to the package instructions until al dente. Drain the pasta well and set it aside.
- Cook Chicken: Cut the chicken breasts into 1-inch pieces. Season the chicken with the taco seasoning evenly. Heat olive oil in a large skillet over medium-high heat, then add the seasoned chicken pieces. Cook the chicken until they are golden brown and cooked through.
- Make Cheese Sauce: To the skillet with the cooked chicken, stir in the cream of chicken soup, cubed queso blanco Velveeta cheese, undrained Rotel diced tomatoes with green chilies, garlic powder, and onion powder. Reduce the heat to medium-low and cook the mixture, stirring occasionally, until the cheese has melted completely. Season with salt and black pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked spaghetti and 1 cup of shredded white cheddar cheese to the skillet with the cheese sauce and chicken. Toss everything together until the pasta is evenly coated with the sauce.
- Transfer and Bake: Pour the pasta mixture into the prepared 9-inch square baking dish. Sprinkle the remaining 1 cup of shredded white cheddar cheese evenly over the top. Bake in the preheated oven for 25 to 30 minutes, until the casserole is bubbly and the cheese topping has melted and turned slightly golden.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro or parsley before serving to add a fresh herbaceous touch.
Notes
- For a spicier dish, add extra diced jalapeños or hot sauce to the cheese sauce.
- You can substitute Velveeta queso with another melting cheese if desired, but it may alter the creaminess.
- Make sure not to overcook the spaghetti; al dente texture works best to avoid mushy casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave until warmed through.
