Description
A creamy, cheesy, and slightly spicy baked casserole featuring tender shredded chicken and al dente spaghetti mixed with Rotel’s diced tomatoes and green chilies.
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 9×13 baking dish.
- Bring a large pot of salted water to a boil, add the spaghetti, and cook according to package instructions until al dente. Drain without rinsing.
- In a spacious bowl, mix together the shredded chicken, cream of chicken soup, undrained Rotel tomatoes, 3 cups of shredded cheddar cheese, garlic powder, onion powder, Italian seasoning, and black pepper. Stir well until combined.
- Gently fold in the cooked spaghetti noodles until fully coated with the chicken mixture.
- Transfer the mixture into your prepared baking dish, spreading it evenly. Top with the remaining cup of shredded cheddar cheese. Bake uncovered for about 30 minutes, or until the top is golden brown and the cheese is bubbly.
Notes
Let the casserole rest 5–10 minutes after baking for better slicing. Use fully cooked chicken for best results, and feel free to experiment with spices and cheese types.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American