Description
A comforting and creamy chicken spaghetti dish with a zippy kick from Rotel, cheddar cheese, and easy to prepare for busy nights.
Ingredients
Units
Scale
Main Ingredients
- 8 ounces Spaghetti (Cook until just tender)
- 3 cups Cooked chicken, shredded (Rotisserie chicken works well)
- 1 can Rotel (diced tomatoes with green chilies) (Use mild or hot depending on preference)
- 1 can Cream of chicken soup (Cream of mushroom is a substitute)
- 1 cup Sour cream (Plain Greek yogurt can be used instead)
- 2 cups Cheddar cheese, shredded (Reserve some for topping)
- 2 tablespoons Butter or oil (For richness)
- 1 medium Onion, chopped (Optional, for flavor)
- 2 cloves Garlic, minced (Optional, for flavor)
- to taste Salt and pepper (Adjust according to preference)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti in salted water until just barely tender, then drain and set aside.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, Rotel, butter, and seasonings. Mix until smooth.
- Fold in the shredded chicken and cooked spaghetti, ensuring everything is evenly coated.
Assembly
- Grease your baking dish with butter or oil.
- Spread the spaghetti and chicken mixture evenly in the dish.
- Sprinkle the reserved cheddar cheese on top. Optionally, add a dusting of paprika for color.
Baking
- Bake in the preheated oven for 25 to 35 minutes, or until the cheese is melted and bubbly.
- If the dish was refrigerated before baking, cover with foil for the first 15 minutes to prevent over-browning.
- Remove the foil for the last 10 minutes to brown the cheese, if desired.
Notes
This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours or frozen for 2-3 months. Thaw overnight in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 780
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 24
