Chicken Spaghetti with Rotel
Creamy chicken spaghetti with Rotel is a cheesy baked casserole made with shredded chicken, tender spaghetti, diced tomatoes with green chilies, sour cream, and cheddar cheese. A comforting family dinner that’s baked until hot and bubbly.
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
2 cups cooked chicken, shredded
8 ounces spaghetti, cooked
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) can Rotel tomatoes, drained (or your favorite brand of diced tomatoes with green chilies)
2 cups shredded cheddar cheese, divided
Instructions
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
3. In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.
4. Add the shredded chicken, cooked spaghetti, and 1 cup of shredded cheddar cheese. Stir until evenly combined.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
7. Bake uncovered for 30–35 minutes, until the cheese is melted and the casserole is bubbly. Ensure the center reaches 165°F.
8. Let the casserole rest for 5 minutes before serving.
Notes
Cook the spaghetti until al dente to prevent the noodles from becoming too soft during baking.
Drain the Rotel tomatoes thoroughly to prevent excess moisture in the casserole.
Rotisserie chicken or leftover cooked chicken works well.
For a milder casserole, use mild Rotel tomatoes.
Freshly shredded cheddar generally melts more smoothly than packaged shredded cheese.
Make ahead: Assemble the casserole, cover, and refrigerate until ready to bake. A chilled casserole may require additional baking time.
Storage: Refrigerate leftovers in airtight containers for 3–4 days.
Reheating: Reheat leftovers to an internal temperature of 165°F.
Freezing: Freeze cooled portions in freezer-safe containers. Thaw in the refrigerator before reheating. The sauce texture may change slightly.
Find it online: https://elitesrecipes.com/chicken-spaghetti-with-rotel/