This is an easy, comforting casserole featuring creamy, cheesy spaghetti mixed with shredded chicken and zesty Rotel tomatoes, perfect for a weeknight family dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound spaghetti noodles
2 cups cooked, shredded chicken
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of mushroom soup
1 cup sour cream
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup chicken broth
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
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Cook the spaghetti according to package directions until al dente. Drain well and set aside.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, Rotel, chicken broth, onion powder, garlic powder, pepper, and salt. Mix until smooth.
Stir in the shredded chicken, the cooked spaghetti, 1 cup of the cheddar cheese, and all of the Monterey Jack cheese into the soup mixture. Mix everything until the pasta and chicken are evenly coated.
Pour the mixture into the prepared baking dish.
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese topping is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
You can use a rotisserie chicken to save time on cooking and shredding the chicken.
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.