This rooster spaghetti is a creamy, tacky consolation meals that’s baked till bubbly. It’s a simple casserole that comes collectively quick, with sufficient to feed a crowd.

- Taste: Creamy, tacky, and comfortable with sharp cheddar taste, tender rooster, and tomatoes that add brightness with out overpowering the sauce.
- Beneficial Instruments: A 9×13 casserole dish and a box grater make prep fast and the sauce further easy.
- Prep Tip: Don’t overcook the pasta; it’ll prepare dinner extra within the oven because the casserole bakes.
- Freezer Meal: This recipe makes an incredible freezer meal both as particular person servings or a complete casserole.

Ingredient Notes
- Hen: Use cooked rooster (rotisserie chicken) to make this simple. It’s also possible to use leftovers or make some shredded chicken.
- Pasta: Any pasta works, however lengthy noodles maintain the sauce greatest.
- Onion/Garlic: Use contemporary if attainable. In a pinch, swap contemporary with 1 teaspoon onion powder and ½ teaspoon garlic powder.
- Rotel: Flippantly drain the Rotel tomatoes to keep away from a watery bake.
- Bell Pepper: Provides taste and slightly sweetness. For a milder dish, use petite diced tomatoes.
- Cream: Half and half or mild cream makes the sauce creamy with out being too wealthy. Milk can be utilized, however the sauce might be extra watery.
- Cheese: Sharp cheddar cheese brings one of the best taste. A mix of cheddar and Monterey Jack will make for further soften.
Variations
- Add-Ins: Add sauteed mushrooms, corn, or stir in some spinach on the finish.
- Warmth Degree: Wish to tame the warmth? Use plain diced tomatoes and a pinch of paprika as an alternative of chilies.
- Topping: For an additional golden prime, sprinkle it with further Parmesan.




The way to Make Hen Spaghetti
- Cook dinner spaghetti simply to al dente and drain.
- Make the do-it-yourself sauce and blend in Parmesan and a few cheddar.
- Stir in rooster, tomatoes, and spaghetti (full recipe beneath).
- Unfold in a greased dish, prime with remaining cheddar, and bake.

Retailer, Freeze, and Reheat Suggestions
Retailer leftovers in an hermetic container within the fridge for 4 days. It can be frozen, earlier than or after baking, for 4 months in hermetic containers. Thaw in a single day within the fridge.
To reheat, microwave with a splash of milk or broth and canopy to stop drying. It can be reheated within the oven at 350°F, coated till sizzling, then uncovered briefly to refresh the tacky prime.
Favourite Pasta Casseroles
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Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
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Cook dinner the spaghetti al dente in a big pot of salted water based on package deal instructions. Drain properly, don’t rinse.
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In the meantime, to make the sauce, in a big skillet, soften the butter over medium warmth. Add onion, garlic, and bell pepper and prepare dinner till tender. Stir within the flour and Italian seasoning and prepare dinner for 1-2 minutes.
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Step by step add the broth and half and half, a bit at a time, whisking till easy after every addition. Deliver to a boil and let boil 1 minute or till thick and bubbly.
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Take away from warmth and whisk within the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
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Mix spaghetti, rooster, cream sauce, and canned tomatoes. Combine properly. Unfold in baking dish.
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High with remaining 1 cup of cheddar cheese and bake for 25-Half-hour or till sizzling and bubbly.
- Pasta: Don’t overcook the pasta, it can prepare dinner extra because it bakes.
- Cheese: Pre-shredded cheese works on this recipe, however shredding your personal makes for a smoother sauce. Sharp cheddar provides one of the best taste.
- To Make a Shortcut Sauce: Cook dinner the greens (onion, garlic, bell pepper) as directed. Add ¾ pound cubed Velveeta cheese, 10 oz condensed cream of mushroom soup or cream of rooster soup, and drained Rotel tomatoes. Stir till melted. Skip the salt and add ½ teaspoon every of onion powder, garlic powder, and black pepper.
- Preserve leftovers in an hermetic container within the fridge for 4 days and within the freezer for 3 months.
Energy: 518 | Carbohydrates: 38g | Protein: 22g | Fats: 30g | Saturated Fats: 18g | Ldl cholesterol: 95mg | Sodium: 606mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 18.6mg | Calcium: 425mg | Iron: 2.1mg
Vitamin data supplied is an estimate and can differ based mostly on cooking strategies and types of elements used.
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