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Ultimate Creamy Cheesy Chicken Spaghetti Casserole with Rotel

A serving of creamy, cheesy chicken spaghetti with visible chunks of chicken, being lifted by a fork showing long cheese pulls.
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Make this easy, family-friendly chicken spaghetti casserole. It features tender chicken, spaghetti, and a rich, creamy, cheesy sauce with the slight tang of Rotel diced tomatoes and green chilies. This is true American comfort food for your weeknight table.

Ingredients

Scale
  • 1 pound spaghetti
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup Monterey Jack cheese, shredded

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel (with its liquid), sour cream, milk, onion powder, garlic powder, salt, and pepper. Whisk until the sauce is smooth.
  4. Stir in the shredded chicken, the cooked spaghetti, 1 1/2 cups of the cheddar cheese, and all of the Monterey Jack cheese into the sauce mixture. Mix gently until everything is evenly coated.
  5. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  6. Top the casserole evenly with the remaining 1/2 cup of shredded cheddar cheese.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the cheese topping is melted and lightly golden brown.
  8. Let the chicken spaghetti casserole rest for 5 minutes before serving.

Notes

  • For a quicker meal, use pre-cooked rotisserie chicken.
  • If you prefer a less spicy dish, drain the Rotel before adding it to the sauce.
  • You can prepare this entire casserole ahead of time, cover it, and refrigerate it for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookerycommand.com/easy-chicken-spaghetti-casserole-recipe/