Texas Chicken Spaghetti Casserole with Rotel and Velveeta for Two
A smaller-batch version of my Texas Chicken Spaghetti Casserole made with tender chicken, spaghetti, Rotel, Velveeta, roasted poblano, and a creamy homemade sauce. It bakes up cheesy and bubbly in an 8x8 dish, making it just right for two people with a little leftover for lunch.
Ingredients
- 2 cups shredded cooked chicken
- 8 ounces spaghetti noodles
- 1 ½ tablespoons butter
- 1 poblano pepper roasted, peeled, seeded, and diced
- ½ small onion finely diced
- 2 cloves fresh garlic minced
- ½ teaspoon kosher salt plus more for pasta water
- Fresh cracked black pepper to taste
- ½ packet Hidden Valley Ranch seasoning mix about 1 ½ tablespoons
- 1 tablespoon flour
- 1 cup chicken stock
- ½ can Rotel tomatoes about 5 ounces
- 4 ounces Velveeta cheese cubed
- ¼ cup heavy cream
- 2 to 4 ounces sharp cheddar cheese shredded
- Optional: chopped fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 400°F.
- Roast, peel, seed, and dice the poblano pepper. You can do this under the broiler or in the air fryer using the broil function until the skin is charred. Place the pepper in a covered bowl for about 15–20 minutes so it can steam, then peel off the skin and dice.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion, season with salt and pepper, and sauté until softened, about 4–6 minutes.
- Add the garlic and cook for another minute or two. Stir in the diced roasted poblano.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes.
- Slowly whisk in the chicken stock, then add the Rotel and ranch seasoning. Stir until the sauce begins to thicken.
- Add the cubed Velveeta and reduce the heat to medium-low. Stir occasionally until the cheese has melted into the sauce.
- Stir in the heavy cream. Taste and adjust the salt and pepper as needed.
- Add the cooked spaghetti and shredded chicken to the sauce. Stir until everything is evenly coated.
- Pour the mixture into a greased 8x8 baking dish. Top with shredded cheddar cheese.
- Bake for 10–15 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
- Garnish with chopped parsley or cilantro, if desired.
Notes
This smaller version makes about 4 servings, which works well for two people with leftovers for lunch.
If you do not want to waste the other half of a can of Rotel, you can freeze the remaining Rotel in a small container or zip-top bag for another recipe.
If you like a cheesier top, use the full 4 ounces of shredded cheddar. For a lighter topping, 2 ounces is enough.
You can assemble this casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking.