Description
A rich and comforting baked pasta dish made with shredded rotisserie chicken, creamy soups, melted cheeses, and vibrant bell peppers. Perfect for a satisfying family dinner.
Ingredients
- 1 Rotisserie chicken, shredded
- 1 pound Spaghetti, cooked al dente & reserve a ladle of pasta water
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 1 medium Onion, chopped
- 6 oz Velveeta, cubed
- 1 (10.5 oz) can of Cream of Chicken soup
- 1 (10.5 oz) can of Cream of Mushroom soup
- 1 (10 oz) can of Rotel
- 1.5 cups Cheddar cheese, hand shredded (divided)
- 1.5 cups Monterey jack cheese, hand shredded (divided)
- 2 tbsp Garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté the red and green bell peppers and onion in a little olive oil, seasoned with salt and pepper, until soft.
- Add cubed Velveeta and both cans of soup to the skillet. Stir over medium-high heat until the cheese is fully melted and combined with the soups.
- Mix in the shredded rotisserie chicken, half of the cheddar and Monterey jack cheeses, and the Rotel. Stir to combine.
- Season the mixture with garlic powder, salt, and pepper.
- Add the cooked spaghetti and reserved pasta water to the skillet, and mix thoroughly to combine all ingredients.
- Transfer the mixture to a 9×13” baking dish and top with the remaining cheddar and Monterey jack cheeses.
- Bake for 20-30 minutes, or until bubbly and golden on top.
- Allow to cool slightly, garnish with fresh chopped parsley if desired, and serve warm.
Notes
- Use freshly shredded cheese for best melting and texture.
- Reserve pasta water helps loosen the sauce if it becomes too thick.
- You can use cooked chicken breast or thighs if rotisserie chicken is unavailable.
- Add crushed red pepper for a spicier kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
