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Howdy y'all! If you are seeking a delicious meal that your whole family will love, then look no further! This comforting easy Texas Chicken Spaghetti recipe is just the recipe you are looking for!
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What Is Texas Chicken Spaghetti?
Chicken spaghetti is a Southern casserole that includes (amongst other ingredients) spaghetti and tender chicken baked in a cheesy and creamy sauce. It seems there are different versions of this dish floating around (for example, Mississippi Delta Chicken Spaghetti). However, the modern Texas version has to include Velveeta Cheese and Rotel Diced Tomatoes and Green Chilies.
You see, we Texans LOVE LOVE our queso, and we love the Rotel Famous Queso Dip. This recipe pairs Rotel Diced Tomatoes and Green Chiles with Velveeta Cheese. It's a classic combo, and perfect additions to our great recipe!
This hearty dish, with such a delicious and rich flavor, also contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms.
There's everything to adore about this cheesy chicken spaghetti casserole! So let me tell you a little more about the ingredients you will need for this recipe.
🥘 Ingredients
To make this ultimate comfort food, you will need the following simple ingredients:
- Spaghetti noodles
- Boneless and skinless chicken thighs (can sub boneless chicken breasts)
- Rotel Diced Tomatoes and Green Chilies
- Cream of Chicken Soup (condensed)
- Velveeta cheese (can sub cheddar cheese but Velveeta is highly recommended)
- Butter (can sub olive oil)
- Onion
- Fresh garlic
- Green bell pepper
- Fresh button mushrooms
- Salt
- Black pepper
I like to think there is a nice balance of indulgent ingredients such as the Velveeta, and healthy veggies in this dish. 😊
You may sub shredded cheddar cheese in this recipe, however I love how Velveeta melts so very smoothly hence why I use it for this homemade chicken spaghetti. Velveeta is also the perfect partner to Rotel, so I don't want to separate them here!
If you'd like to save a little time, you could use rotisserie chicken and save the step of having to cook the chicken.
I like to cut the chicken into bite-sized pieces, however you could use shredded chicken if you prefer.
These ingredients are easily found in your local store and you may even have most of these available in your pantry!
So now let me show you how easy it is to make this casserole dish, which your whole family will just LOVE!
🔪 Instructions
Ok let's get to making this Rotel Chicken Spaghetti!
Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium heat to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.
Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the cooked spaghetti in a 9"x13" casserole or baking dish.
Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.
Now add the Rotel tomatoes, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.
Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.
Now prepare yourself to enjoy a heaping plateful of Texas Chicken Spaghetti!
How To Serve Your Chicken Spaghetti Casserole!
Ok it's time to dig in! I love to serve this delicious casserole with a crisp salad. And believe it or not, a few dashes of Worcestershire sauce give this dish a delightful lift, I urge you to try it!
Splashes of your favorite Tabasco or hot sauce wouldn't go amiss either, if you are like me and love spicy foods.
I hope this easy Chicken Spaghetti recipe will become a family favorite. Bon appetit!
FAQ
Chicken spaghetti is a cheesy and creamy casserole which contains condensed cream of chicken soup, onion and garlic, green peppers, and mushrooms in addition to chicken and spaghetti. Texas Chicken Spaghetti insists on using Rotel Diced Tomatoes and Green Chilies and Velveeta Cheese y'all!
Store any leftover chicken spaghetti in an airtight container in your refrigerator. Best consumed within 3 days...if it lasts that long!
Chicken spaghetti is ideal for freezing! Just place in freezer containers and enjoy within 3 months.
Some Other Recipes You May Enjoy!
Here are some other recipes you may enjoy:
- Easy Texas Toothpicks Recipe
- Easy Chicken Armadillo Eggs Recipe
- DELICIOUS Texas Chili Made Easy Using CASI Terlingua TX Chili Recipe Mix!
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I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
DELISH Texas Chicken Spaghetti Recipe
Equipment
- Large skillet
- Casserole dish 9"x13"
- Large pan for cooking the spaghetti
Ingredients
- 1 lb spaghetti cooked al dente
- 1.5 lb chicken thighs trimmed of excess fat and cut into bite sized pieces
- 10 oz Rotel Diced Tomatoes and Green Chilies
- 10.5 oz Cream of Chicken Soup condensed
- 8 oz Velveeta cheese can sub cheddar cheese
- 4 tablespoon butter split (can sub olive oil)
- 1 onion minced
- 6 cloves garlic minced
- 1 green bell pepper chopped
- 8 oz fresh white button mushrooms sliced
- 1 ts salt
- 1 ts black pepper
Instructions
- Preheat your oven to 350F. Begin by melting 1 tablespoon of the butter in a large skillet or Dutch oven on medium to medium-high heat. Once the butter has melted add the bite sized chicken pieces and cook for around 5-7 minutes until it is no longer pink and has turned white. Remove the chicken and place on a plate and keep it to the side.
- Bring a large pot of water to the boil, and start cooking your spaghetti according to package directions and cook to al dente. Start Step 3 while you are cooking your spaghetti. Once cooked, drain and place the spaghetti in a 9"x13" casserole or baking dish.
- Add the remaining 3 tablespoon of butter and once it is melted throw in the minced garlic and onion. Cook for 3 minutes until softened stirring often, and then add the chopped green bell pepper and sliced mushrooms and cook for an additional 5 minutes, again stirring often.
- Now add the Rotel, cream of chicken condensed soup, Velveeta, and salt and pepper. Stir to combine and cook until the Velveeta melts, approximately 1 minute. Return the chicken back to the skillet or Dutch oven, and stir to combine.
- Pour the chicken mixture over the spaghetti and stir to combine. Just a heads up...the casserole dish will be very full! Place the dish in your 350F oven, and bake uncovered for 30 minutes.
- Place a heaping pile of Texas Chicken Spaghetti on a plate and enjoy!
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