Cheesy Chicken Spaghetti
A creamy, cheesy spaghetti casserole loaded with rotisserie chicken and ROTEL tomatoes, perfect for a quick weeknight meal!
Equipment
- 9x13 Baking Dish
- Pot
- Mixing Bowl
Ingredients
- 12 oz dry spaghetti pasta about 3/4 of a box
- 2 cans cream of chicken soup 10 ounces each, undiluted
- 1 can ROTEL tomatoes 10 ounces, undrained
- 1 cup sour cream
- 1/4 cup low sodium chicken broth
- 2 cups shredded Mexican cheese blend divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- pinch of crushed red pepper flakes
- 2 cups shredded rotisserie chicken breast
- fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray.
- Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In the same pot, combine cream of chicken soups, ROTEL, sour cream, chicken broth, 1 cup of shredded cheese, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Stir until smooth.
- Fold in the cooked spaghetti and shredded rotisserie chicken until well coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1 cup of shredded cheese over the top. Cover with nonstick aluminum foil.
- Bake for about 20 minutes until hot and bubbly, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.
- Garnish with fresh chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.