Description
A creamy and cheesy casserole that is hearty, family-friendly, and perfect for using leftover chicken.
Ingredients
Pasta and Chicken
- 12 oz Spaghetti (Cooked until just barely done)
- 3 cups Cooked chicken (Rotisserie chicken is perfect)
Sauce Ingredients
- 1 can Cream of chicken soup (Classic choice for the sauce)
- 1 cup Sour cream (Plain Greek yogurt can be used as a substitute)
- 10.5 oz Diced tomatoes with green chiles (Rotel style, choose mild or hot depending on taste)
Seasoning and Toppings
- 1 cup Shredded cheese (Monterey Jack recommended, cheddar works too)
- 1 cup Cooked bacon (Optional, but highly recommended)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- to taste Salt and pepper
- 2 stalks Green onions (For topping)
Instructions
Preparation
- Cook the pasta in salted water until just barely done. Drain it.
- In a big bowl, mix together the cream of chicken soup, sour cream, diced tomatoes, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked chicken and spaghetti until everything is well coated.
Assembly and Baking
- Pour the mixture into a greased baking dish.
- Top with the remaining shredded cheese and sprinkle with bacon if using.
- Bake in a preheated oven at 350°F for 25 to 35 minutes until bubbly and cheese is melted.
- Let sit for 5 to 10 minutes before serving, then top with green onions.
Notes
Make ahead by assembling the casserole and refrigerating up to 24 hours. Store leftovers in an airtight container for 3 to 4 days. This dish can be frozen baked or unbaked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food