Chicken Spaghetti with Rotel
This Chicken Spaghetti with Rotel bakes tender noodles, shredded chicken, tomatoes with green chilies, and cheddar into a creamy family-style casserole. It is a cozy make-ahead dinner that works well for leftovers, potlucks, and busy weeknights.
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Large spoon or tongs
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 2 cups cooked shredded chicken
- 8 ounces cooked spaghetti noodles
- 10.5 ounces cream of chicken soup 1 can
- 10.5 ounces cream of mushroom soup 1 can
- 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
- 10 ounces Rotel tomatoes drained, or diced tomatoes with green chilies
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat the oven to 350°F and lightly grease a 9 by 13 inch baking dish.
- In a large bowl, stir together cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.
- Fold in the drained Rotel tomatoes until they are evenly mixed through the sauce.
- Add the cooked spaghetti, shredded chicken, and 1 cup of cheddar cheese, then toss until the noodles are well coated.
- Spread the mixture evenly into the prepared baking dish and smooth the top.
- Sprinkle the remaining 1 cup cheddar cheese evenly over the casserole.
- Bake for 25 to 30 minutes, until the casserole is hot and bubbling around the edges.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze baked or unbaked portions for up to 2 months, wrapped tightly to protect the creamy sauce.
Reheating: Reheat covered in the oven at 325°F or warm individual servings in the microwave with a splash of broth.
Expert Tips: Drain the Rotel well, use al dente spaghetti, and shred the chicken small so the casserole mixes evenly.
Variations: Try Monterey Jack, pepper Jack, sautéed bell peppers, mushrooms, spinach, or a buttery cracker topping.
Make Ahead: Assemble the casserole up to 24 hours ahead, refrigerate it covered, and bake when ready to serve.