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Creamy Rotel Chicken Spaghetti Casserole

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This creamy Rotel chicken spaghetti casserole combines tender pasta, shredded chicken, and a cheesy, slightly spicy sauce for the ultimate comfort food. Perfect for busy weeknights, meal prep, or feeding a crowd.

Ingredients

  • 8 oz spaghetti, cooked and drained
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, mix cooked spaghetti, shredded chicken, Rotel, cream of chicken soup, sour cream, 1 cup of cheese, garlic powder, onion powder, salt, and pepper.
  3. Transfer the mixture to the baking dish and spread evenly.
  4. Top with the remaining 1/2 cup of shredded cheese.
  5. Bake uncovered for 25–30 minutes until hot and bubbly.
  6. Let rest for a few minutes before serving. Garnish with parsley if desired.

Notes

  • Mix in sautéed veggies like bell peppers, mushrooms, or peas.
  • Use hot Rotel or add cayenne for more spice.
  • Swap in Monterey Jack or Pepper Jack for added creaminess or heat.
  • Rotisserie chicken is a great time-saving option.
  • Add buttery breadcrumbs or crushed crackers on top for crunch.

Nutrition

Find it online: https://recipesbyliza.com/creamy-rotel-chicken-spaghetti-casserole/