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Creamy Rotel Chicken Spaghetti Casserole

Creamy Rotel Chicken Spaghetti Casserole

This creamy Rotel chicken spaghetti casserole is a cheesy, comforting, and easy weeknight dinner made with simple ingredients and ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 10.5 oz condensed cream of chicken soup 1 can
  • 10 oz Rotel diced tomatoes and green chilies 1 can, undrained
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz spaghetti uncooked
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine the raw chicken pieces, cream of chicken soup, undrained Rotel tomatoes, milk, garlic powder, onion powder, salt, and pepper.
  3. Stir in the uncooked spaghetti and 1/2 cup of the shredded cheddar cheese until everything is well combined.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. Cover the dish with aluminum foil and bake for 30 minutes.
  6. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the top, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the spaghetti is tender.
  7. Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

This casserole can be made ahead and refrigerated for up to 24 hours before baking. Freezes well for up to 3 months. For a spicier version, use hot Rotel. Rotisserie chicken can be substituted to save time.
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