Chicken Spaghetti with Rotel
A comforting Southern casserole featuring tender chicken, creamy soup, tangy Rotel tomatoes, and melted cheddar.
Equipment
- 9x13 Baking Dish
- Large Pot
- Measuring cups and spoons
Ingredients
- 1 lb. dry spaghetti noodles broken in half
- Salt for pasta water
- 4 cups fully cooked shredded or diced chicken
- 2 cans cream of chicken soup
- 1 can Rotel diced tomatoes and green chilies (10 ounces, undrained)
- 3 cups shredded cheddar cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 1 cup shredded cheddar cheese for topping
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Cook spaghetti noodles in salted boiling water according to package instructions until al dente. Drain and do not rinse.
- In a large bowl, combine shredded chicken, cream of chicken soup, Rotel tomatoes, 3 cups of shredded cheddar, garlic powder, onion powder, Italian seasoning, and black pepper. Mix well.
- Add cooked noodles to the chicken mixture and gently fold until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cup of cheddar cheese.
- Bake uncovered for about 30 minutes, or until the top is golden brown and the cheese is bubbling.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F.