Creamy Rotel Chicken Spaghetti (Print)
Cheesy Rotel chicken spaghetti with bold flavors.
# Ingredients:
→ Main Ingredients
01 -
8 oz spaghetti, cooked and drained
02 -
2 cups cooked shredded chicken
03 -
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
04 -
1 can (10.5 oz) cream of chicken soup
05 -
½ cup sour cream
06 -
1½ cups shredded cheddar cheese
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
Salt and pepper, to taste
10 -
Chopped parsley (optional, for garnish)
# Directions:
01 -
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
02 -
Cook spaghetti according to package directions until al dente. Drain well and set aside.
03 -
In a large bowl, combine the cream of chicken soup, sour cream, drained Rotel, garlic powder, onion powder, salt, and pepper. Mix until smooth.
04 -
Add the cooked spaghetti and shredded chicken to the sauce mixture. Stir until everything is well coated.
05 -
Stir in 1 cup of the cheddar cheese, then transfer the mixture to your prepared baking dish.
06 -
Sprinkle the remaining ½ cup of cheese on top. Bake for 20-25 minutes until hot and bubbly.
07 -
Let the casserole rest for 5 minutes, then garnish with chopped parsley if desired and serve hot.