Description
This creamy Rotel chicken spaghetti casserole brings together tender spaghetti, shredded chicken, and diced tomatoes with green chiles in a rich, cheesy sauce baked to bubbly perfection — a comforting weeknight dish that’s simple, satisfying, and family-friendly.
Ingredients
Scale
- 12 oz spaghetti
- 2 cups cooked chicken, shredded
- 1 can Rotel (diced tomatoes with green chiles), undrained
- 1 can cream of chicken soup
- 1 cup sour cream
- 1½ cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons butter
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Cook spaghetti according to package directions until al dente; drain and set aside.
- In a large mixing bowl, combine cream of chicken soup, Rotel (undrained), sour cream, garlic powder, onion powder, smoked paprika, salt and pepper. Stir until smooth.
- Add shredded cooked chicken and 1 cup of shredded cheddar cheese to the mixture. Fold in the cooked spaghetti and mix until well coated.
- Transfer mixture to the prepared baking dish. Dot the top with pieces of butter and sprinkle the remaining cheddar cheese evenly.
- Bake for 25–30 minutes, or until hot, bubbly, and golden on top.
- Remove from oven, let rest 5 minutes so the sauce settles. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Use mild Rotel or plain diced tomatoes + green chiles for younger or spice-sensitive eaters.
- Leftover or rotisserie chicken works perfectly — saves time.
- For extra veggies, fold in steamed broccoli, spinach or bell pepper.
- To freeze: Assemble unbaked casserole, cover, freeze up to 3 months; thaw overnight and bake with extra 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner / Casserole
- Method: Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg