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Creamy Cheesy Chicken Spaghetti Casserole with Rotel

A close-up of a creamy, cheesy serving of chicken spaghetti casserole with shredded chicken and a browned topping.
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Make this easy, creamy, and cheesy chicken spaghetti casserole for a satisfying family dinner. This dish uses Rotel for a slight Tex-Mex flavor.

Ingredients

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  • 1 pound spaghetti, cooked and drained
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, sour cream, milk, onion powder, garlic powder, pepper, and salt. Stir until smooth.
  3. Add the cooked spaghetti and shredded chicken to the soup mixture. Toss gently to coat everything evenly.
  4. Stir in 1.5 cups of the cheddar cheese and all of the Monterey Jack cheese into the spaghetti mixture.
  5. Pour the mixture into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly browned.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use leftover rotisserie chicken for quicker preparation.
  • For a richer flavor, substitute one can of cream of mushroom soup with cream of celery soup.
  • This casserole freezes well; assemble it completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

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