Chicken Spaghetti with Rotel
Chicken Spaghetti with Rotel: Topped with cheese, baked in the oven, this casserole is a family favorite, that uses simple ingredients and ready in under and hour.
Servings: 6 servings
Calories: 536kcal
Ingredients
- 2 cups cooked chicken shredded
- 8 ounces cooked spaghetti noodles
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10 ounce can Rotel tomatoes drained (or your favorite brand of diced tomatoes with green chilies)
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.8 ounces cooked spaghetti noodles
- In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.10.5 ounce can cream of chicken soup, 10.5 ounce can cream of mushroom soup, 1 cup sour cream, 1 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, 10 ounce can Rotel tomatoes
- Stir in the cooked chicken, drained spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.2 cups cooked chicken, 2 cups shredded cheddar cheese
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.
- Let it cool for 5 minutes before serving.
Video
Notes
To Make Ahead: Assemble the chicken spaghetti, cover, and refrigerate for up to 24 hours. Bake when ready.
Leftovers: Chicken Spaghetti Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 40g | Protein: 31g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 1340mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg
