Rotel Chicken Pasta (Print Format)

A creamy baked pasta dish featuring shredded chicken, tangy Rotel tomatoes, loads of cheese, and a mild Cajun kick.

# Ingredients:

→ Main Ingredients

01 - 1 cup chicken broth, separated into portions
02 - 4 cups shredded or chunked rotisserie chicken
03 - 1 (10 oz) can of Rotel tomatoes with chilies, not drained
04 - 1 cup sour cream
05 - 12 oz uncooked spaghetti
06 - 2 (10.5 oz each) cans of herb-flavored cream of chicken soup
07 - 3 cups Mexican blend cheese or similar, grated
08 - 4 minced garlic cloves

→ Seasonings

09 - 3 tablespoons cajun seasoning, used in separate steps
10 - ½ teaspoon coarse salt for seasoning
11 - Dash of red pepper flakes
12 - ½ teaspoon freshly cracked pepper
13 - Parsley (dry) as a garnish

→ Homemade Cajun Seasoning (Optional)

14 - 1 tablespoon ground cayenne pepper
15 - Write ½ a teaspoon of dried oregano
16 - 2 teaspoons powdered garlic
17 - ½ teaspoon dried thyme leaves
18 - 1 tablespoon onion powder
19 - 1 teaspoon sea salt
20 - 2 tablespoons smoked paprika
21 - 1 teaspoon finely ground black pepper

# Steps:

01 - Set oven to 375°F. Heat a big pot of water and cook spaghetti based on the package instructions.
02 - Remove bones from the chicken, placing meat in a huge bowl. Add about ¼ cup broth to keep it moist. Sprinkle on 2 tablespoons of cajun seasoning and toss well to coat evenly.
03 - Take another big bowl and stir together the herb-flavored cream of chicken soup, garlic, sour cream, seasoning salt, black pepper, red pepper flakes, Rotel (with its liquid), and 1 tablespoon cajun spices. Work it into a smooth mix.
04 - Heat the rest of the chicken broth and mix it into the sauce until it’s blended.
05 - In a 9×13 baking dish, toss together the drained pasta, seasoned chicken pieces, your sauce, and half the shredded cheese. Use tongs or a large spoon to mix until everything’s evenly coated.
06 - Add the rest of the grated cheese on top. Sprinkle parsley over the top. Cover with a sheet of foil you've sprayed with nonstick spray. Bake for 25 minutes, remove the foil, and bake another 10 minutes. Look for bubbly edges and golden cheese.

# Tips:

01 - Store-bought cajun seasoning works fine, but homemade is a great option.
02 - To rewarm, splash some stock over the pasta so it stays soft.
03 - Perfect for prepping in advance for hectic evenings.