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Ultimate Creamy Cheesy Chicken Spaghetti Casserole with Rotel

A fork lifting a cheesy, creamy portion of chicken spaghetti casserole, showing long cheese pulls.
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Make this easy, family-friendly chicken spaghetti casserole. It features tender chicken and spaghetti in a rich, creamy, cheesy sauce with the slight tang of Rotel tomatoes, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound spaghetti, broken into thirds
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 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 cup sour cream
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Colby Jack cheese (for topping)

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. While the pasta cooks, prepare the sauce. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, undrained Rotel, sour cream, milk, onion powder, garlic powder, salt, and pepper. Stir until the mixture is smooth.
  4. Add the shredded chicken, the cooked spaghetti, Monterey Jack cheese, and cheddar cheese to the sauce mixture. Fold everything together gently until the pasta and chicken are evenly coated.
  5. Transfer the mixture to the prepared baking dish. Spread it into an even layer.
  6. Sprinkle the remaining 1/2 cup of Colby Jack cheese evenly over the top of the casserole.
  7. Bake for 20 to 25 minutes, or until the casserole is bubbly throughout and the cheese on top is melted and lightly golden.
  8. Let the chicken spaghetti casserole rest for 5 minutes before you serve it.

Notes

  • For a shortcut, use 3 cups of pre-cooked, shredded rotisserie chicken. This makes it a quick weeknight chicken pasta.
  • If you prefer a spicier dish, use the hot version of Rotel or add 1/4 teaspoon of cayenne pepper to the sauce mixture.
  • You can prepare this cheesy chicken pasta bake completely ahead of time. Cover and refrigerate for up to 24 hours, then add 10-15 minutes to the baking time.

Nutrition

Find it online: https://cookingzenith.com/chicken-spaghetti-casserole-recipe/