Rotel Chicken

Rotel Chicken is one of those big-batch Southern chicken casseroles built for feeding a crowd at potlucks and church suppers. Spaghetti cooked in chicken broth gets tossed with sautéed peppers, onions, celery, and mushrooms, two cans of Rotel tomatoes, cubed chicken, and a full pound of grated cheddar that melts into everything as it simmers.

Cooking the spaghetti in chicken broth instead of plain water is the move that separates this from a basic pasta bake. Every strand absorbs savory flavor before it ever meets the sauce.

The Rotel tomatoes bring a mild chile heat that’s present but not overpowering. It cuts through the richness of the butter and cheese and keeps the dish from tasting flat.

Kitchen Tips

• Make this a day ahead and refrigerate. The flavors meld overnight and it reheats beautifully. Add a splash of chicken broth when reheating to loosen it up.
• Sauté the vegetables until they’re soft and the onions are translucent before adding tomatoes. Raw vegetables in the final dish are crunchy in the wrong way.
• Use sharp cheddar, not mild. Sharp cheddar has more flavor so it stands up to the Rotel and Worcestershire without disappearing.
• Don’t rinse the spaghetti after draining. The starchy surface helps the cheese sauce cling to each strand.

Variations

• Use Velveeta instead of cheddar for a smoother, creamier sauce (though cheddar has better flavor).
• Add a cup of frozen English peas during the last 5 minutes of simmering for color and sweetness.
• Swap spaghetti for penne or rotini if you prefer a chunkier casserole texture.