Here’s a detailed, easy-to-follow recipe for Creamy Rotel Chicken Spaghetti Casserole—a cheesy, flavorful dish perfect for weeknight dinners or potlucks.
Creamy Rotel Chicken Spaghetti Casserole
Servings: 6–8
Prep Time: 15 min
Cook Time: 25–30 min
Total Time: 40–45 min
Ingredients
- 8 oz spaghetti (uncooked)
- 2 cups cooked chicken, shredded or diced
- 1 can (10 oz) Rotel diced tomatoes & green chilies, undrained
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup chopped onion (optional)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta:
Boil spaghetti in salted water according to package directions until al dente. Drain and set aside. - Preheat oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish. - Prepare the creamy mixture:
In a large bowl, combine shredded chicken, Rotel (with juices), cream of mushroom soup, sour cream, 1 cup of cheddar cheese, chopped onion (if using), garlic powder, black pepper, and paprika. Mix well until uniform. - Combine pasta and mixture:
Add cooked spaghetti to the creamy chicken mixture. Toss gently until pasta is fully coated. - Assemble the casserole:
Transfer the mixture to the prepared casserole dish. Sprinkle remaining ½ cup cheddar cheese evenly on top. - Bake:
Bake for 20–25 minutes, until bubbly and the cheese on top is melted and slightly golden. - Serve:
Garnish with chopped parsley. Serve warm.
Tips:
- For extra flavor, stir in cooked bacon, sautéed bell peppers, or mushrooms.
- Velveeta can be used instead of part of the cheddar for an extra creamy texture.
- Can be prepared ahead: assemble, cover, refrigerate for up to 24 hours, and bake when ready.
I can also give a slow-cooker version that’s creamy and hands-off. Do you want me to provide that?
