Creamy Rotel Chicken Spaghetti Casserole – Easy Weeknight Favorite
This creamy Rotel chicken spaghetti casserole combines tender pasta, shredded chicken, and a cheesy, slightly spicy sauce for the ultimate comfort food. Perfect for busy weeknights, meal prep, or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Halal
Ingredients
- 8 oz spaghetti, cooked and drained
- 2 cups cooked shredded chicken
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix together the cooked spaghetti, shredded chicken, drained Rotel, cream of chicken soup, sour cream, 1 cup of shredded cheese, garlic powder, onion powder, salt, and pepper.
3. Transfer the mixture into the prepared baking dish and spread it out evenly.
4. Top with the remaining 1/2 cup of shredded cheese.
5. Bake uncovered for 25–30 minutes until the casserole is hot and bubbly.
6. Let the casserole rest for a few minutes before serving.
7. Garnish with chopped parsley if desired.
Notes
Mix in sautéed vegetables like bell peppers, mushrooms, or peas for extra flavor and texture.
For more heat, use hot Rotel or add a pinch of cayenne pepper.
Swap in Monterey Jack or Pepper Jack cheese for a creamy or spicier twist.
Rotisserie chicken works great as a shortcut for the shredded chicken.
Top with buttery breadcrumbs or crushed crackers before baking for a crunchy topping.