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Ultimate Creamy Baked Chicken Spaghetti Casserole with Rotel

A close-up of creamy, baked chicken spaghetti casserole with a golden, bubbly cheese topping.
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You will make this ultra-creamy, cheesy chicken spaghetti casserole often. It combines tender shredded chicken and spaghetti in a rich sauce featuring Rotel, baked until golden. This is true comfort food for your family dinner.

Ingredients

Scale
  • 1 pound spaghetti, broken into thirds
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup Monterey Jack cheese, shredded

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, diced green chilies, sour cream, milk, onion powder, garlic powder, salt, and pepper. Stir until the mixture is smooth.
  4. Add the shredded chicken, cooked spaghetti, 1 1/2 cups of the cheddar cheese, and all of the Monterey Jack cheese to the soup mixture. Gently fold everything together until the pasta and chicken are evenly coated.
  5. Pour the mixture into your prepared baking dish.
  6. Top the casserole evenly with the remaining 1/2 cup of shredded cheddar cheese.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the cheese on top is melted and lightly golden brown.
  8. Let the chicken spaghetti casserole rest for 5 minutes before you serve it.

Notes

  • You can substitute rotisserie chicken for cooked chicken to save time on a busy weeknight.
  • For a Tex-Mex influence, use a Mexican cheese blend instead of cheddar and Monterey Jack.
  • If you prefer a less spicy dish, use mild Rotel or omit the extra can of diced green chilies.

Nutrition

Find it online: https://rosatasty.com/creamy-baked-chicken-spaghetti-casserole/