Rotel Chicken Spaghetti with Spaghetti Squash Recipe

Introduction

Rotel Chicken Spaghetti is a comforting, flavorful dish that combines tender chicken, roasted spaghetti squash, and a creamy dairy-free sauce. It’s a delicious, healthier twist on traditional spaghetti casserole perfect for weeknight dinners or meal prep.

Ingredients

• 1 medium spaghetti squash (about 2 pounds)
• 1 tbsp olive oil
• 3 chicken breasts, cooked and diced
• 1 1/2 cans Rotel, drained
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp pepper
• 1 container Kite Hill cream cheese (dairy-free)
• 1 tbsp ghee
• 1/2 cup canned unsweetened coconut milk
• 3 tbsp nutritional yeast

Instructions

1. Step 1: Preheat the oven to 400°F and coat a casserole dish with cooking spray.
2. Step 2: Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
3. Step 3: Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
4. Step 4: Place the squash cut side down on a baking sheet and poke holes with a fork.
5. Step 5: Roast for 30 to 40 minutes until the skin is lightly browned and the flesh is fork tender.
6. Step 6: Remove from the oven and flip the squash cut side up. When cool enough to handle, use a fork to scrape out the strands into a large mixing bowl.
7. Step 7: Reduce oven heat to 350°F.
8. Step 8: Cut cooked chicken into bite-size pieces and add to a large skillet over medium heat.
9. Step 9: Add drained Rotel, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee, garlic powder, and onion powder to the skillet. Heat for 5 minutes, stirring until well combined.
10. Step 10: Mix the chicken mixture into the spaghetti squash strands.
11. Step 11: Pour the combined mixture into the prepared casserole dish.
12. Step 12: Bake at 350°F for 30 to 40 minutes until bubbly and heated through.

Tips & Variations

• If you prefer a cheesy flavor, add shredded dairy-free cheese on top before baking.
• For extra spice, use original or spicy Rotel depending on your heat preference.
• Leftover spaghetti squash can be stored separately and combined fresh with the chicken mixture for quicker reheating.
• Substitute ghee with olive oil or vegan butter for a completely dairy-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of Kite Hill dairy-free cream cheese?

Yes, regular cream cheese can be used if you don’t need the dish to be dairy-free. It will make the dish richer and creamier.

How do I know when the spaghetti squash is done roasting?

The squash is done when the skin is lightly browned and a fork easily pierces the flesh. When you scrape the strands with a fork, they should separate easily and resemble spaghetti noodles.

Rotel Chicken Spaghetti with Spaghetti Squash Recipe

Print Recipe

★★★★★

4.7 from 446 reviews

This Rotel Chicken Spaghetti is a flavorful, healthy twist on a classic comfort food, using spaghetti squash for a low-carb alternative. Tender chicken is combined with savory Rotel tomatoes, dairy-free cream cheese, and nutritional yeast to create a creamy, cheesy sauce that’s baked to bubbly perfection. It’s an easy, gluten-free, and dairy-free meal perfect for weeknight dinners.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash, about 2 pounds
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Chicken & Sauce

• 3 cooked chicken breasts, diced
• 1 1/2 cans Rotel, drained
• 1 container Kite Hill dairy-free cream cheese
• 3 tbsp nutritional yeast
• 1/2 cup canned unsweetened coconut milk
• 1 tbsp ghee
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F and lightly coat a baking sheet or casserole dish with cooking spray to prevent sticking.
2. Prepare Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy ribbing to create clean cavities for roasting.
3. Season Squash: Drizzle the inside of each squash half with olive oil and sprinkle salt and pepper evenly for added flavor.
4. Roast Squash: Place the squash halves cut side down on the prepared baking sheet and use a fork to poke a few holes on the skin side. Roast for 30 to 40 minutes until the skin is lightly browned and the flesh is fork-tender.
5. Scrape Spaghetti Strands: Remove the squash from the oven, flip cut side up, and let cool until safe to handle. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.
6. Reduce Oven Temperature: Lower the oven temperature to 350°F for baking the casserole later.
7. Cook Chicken Mixture: Cut cooked chicken breasts into bite-size pieces and add them to a large skillet over medium heat.
8. Add Sauce Ingredients: Add the drained Rotel tomatoes, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee, garlic powder, and onion powder to the skillet with chicken. Heat and stir for about 5 minutes until everything is well combined and warmed through.
9. Combine Chicken Mixture with Squash: Pour the chicken and sauce mixture over the spaghetti squash strands in the large bowl and stir thoroughly to combine.
10. Transfer to Casserole Dish: Pour the combined squash and chicken mixture into a lightly greased 8×11 inch casserole dish, spreading it evenly.
11. Bake the Casserole: Bake at 350°F for 30 to 40 minutes until the casserole is bubbling and heated through, providing a warm comforting dish ready to serve.

Notes

• Spaghetti squash sizes vary, adjust roast time accordingly for tenderness.
• Drain the Rotel tomatoes well to avoid excess moisture in the casserole.
• Using dairy-free cream cheese and coconut milk makes this recipe suitable for lactose-intolerant or vegan adaptations.
• Ghee adds richness and a slightly nutty flavor but can be substituted with olive oil for a vegan option.
• This dish can be prepared ahead, assembled, and refrigerated before baking.

Keywords: Spaghetti Squash, Rotel Chicken, Gluten Free, Low Carb, Dairy Free, Healthy Casserole, Comfort Food