Description
A comforting and cheesy Southern classic, this Rotel Chicken Spaghetti is a creamy pasta casserole that is sure to please the whole family. Tender spaghetti noodles are mixed with a flavorful blend of cooked chicken, Rotel tomatoes with green chilies, cream of chicken and mushroom soups, sour cream, and cheddar cheese, then baked to bubbly perfection.
Ingredients
Scale
Spaghetti:
- 12 ounces spaghetti, broken in half
Sauce:
- 2 tablespoons butter
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cups cooked shredded chicken
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti: Cook spaghetti until al dente, then drain and set aside.
- Prepare sauce: In a skillet, sauté onion and bell pepper, then add chicken, Rotel tomatoes, soups, sour cream, 1 1/2 cups cheddar, garlic powder, pepper, and salt. Mix well.
- Combine: Toss cooked spaghetti with the sauce, transfer to baking dish, and top with remaining cheddar.
- Bake: Bake for 25–30 minutes until cheese is melted and bubbly. Let cool before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- For extra heat, add cayenne or hot sauce to taste.
- This dish can be prepared ahead and refrigerated before baking; adjust bake time accordingly.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
