Chicken Rotel Spaghetti
Creamy, cheesy, spicy pasta with chicken without Velveeta or processed cheese. Affectionately called crack chicken spaghetti many times.
Servings 6
Calories 418kcal
Ingredients
- 1 pkg spaghetti noodles
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 2 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 2 oz cream cheese
- 2 tablespoons of ranch seasoning mix
- 3 cups shredded chicken
- 1 can of rotel or bag of frozen homemade rotel
- Salt and pepper to taste
- extra shredded cheese for the top if desired
Instructions
- Preheat oven to 350
- In a large pan, cook pasta according to package ingredients. Then pour into a collandar to drain. Leave the pasta in the sink draining.
- Return the empty pan to the stove and melt the butter over medium heat.
- Add the flour and cook and stir until the roux starts to just brown.
- Add the milk and chicken stock all at once and whisk while it comes to a boil. Whisk while it boils for about 3-5 minutes. The longer the better.
- Add salt and pepper and ranch seasoning and cook and stir a minute more.
- Add the cream cheese and shredded cheeses and stir continuously until it's all melted.
- Add the rotel, chicken, and cooked pasta from the colander.
- Stir until combined.
- Pour into greased 9 x 13 casserole dish.
- Sprinkle some extra shredded cheese on top if desired and bake for 30-45 minutes utnil the casserole is thick and bubbly.
Nutrition
Calories: 418kcal | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 483mg | Potassium: 279mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 627IU | Vitamin C: 0.01mg | Calcium: 378mg | Iron: 1mg