Rotel Chicken Spaghetti
Servings 8 servings
Calories 536kcal
Ingredients
- 8 oz spaghetti cooked to al dente
- 8 slices bacon
- 1/2 cup thinly sliced green onions plus additional for garnishing
- 3 medium cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cup whole milk or half and half
- 1 cup low sodium chicken stock
- 1 tsp salt
- 1 tsp black pepper
- 1 1.0 oz packet dry Ranch Salad dressing mix
- 1 10 oz can Rotel tomatoes (mild or spicy)
- 4 oz chive and onion cream cheese softened
- 3 cups chopped rotisserie chicken
- 3 cups shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray, set aside.
- Cook spaghetti in salted water per the package instructions until al dente. Drain well.
- Meanwhile, in a Dutch oven or large pot (It will double as the mixing bowl) cook bacon over medium-high heat until crisp. Remove to paper towels to drain and chop. Reserve 3 tablespoons drippings in pot.
- To the drippings add green onions and minced garlic. Cook for 1-2 minutes then add flour, mixing until liquid is absorbed. To the pot whisk in milk, chicken stock, salt and black pepper, Mix well, bring to a gentle boil then immediately lower the heat. Let simmer for 5 minutes until thickened.
- To the pot add Ranch dressing mix, Rotel tomatoes and cream cheese. Mix until cream cheese melts into the sauce. Add 2 cups cheddar cheese, mix stirring until melted.
- Remove from the heat, add drained spaghetti, chopped chicken and cooked bacon. (Reserve some bacon for garnishing.)
- Mix with a large spoon until fully combined then pour into the prepared baking dish. Sprinkle with reserved shredded cheese. (If pot used is oven safe, there's no need to transfer to a dish.)
- Bake for 30-40 minutes or until bubbly around the edges.
- Let stand 5 minutes, then serve garnished with green onion and reserved bacon.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 30g | Protein: 35g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1001mg | Potassium: 431mg | Fiber: 1g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 397mg | Iron: 1mg