Description
This Cheesy Chicken Spaghetti is a comforting and creamy casserole featuring tender rotisserie chicken, al dente spaghetti, a rich blend of cream of chicken soup, ROTEL tomatoes, sour cream, and plenty of melted Mexican cheese. Baked to perfection, it delivers a hearty, flavorful weeknight dinner that the whole family will love.
Ingredients
Scale
Pasta
- 12 ounces dry spaghetti pasta (about 3/4 of the box)
Sauce & Cheese Mixture
- 2 cans cream of chicken soup (10 ounces each, undiluted, do not add water)
- 1 can ROTEL (10 ounces, undrained)
- 1 cup sour cream
- 1/4 cup low sodium chicken broth
- 2 cups shredded Mexican cheese blend, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of crushed red pepper flakes
Protein
- 2 cups shredded rotisserie chicken breast
Garnish
- Fresh chopped parsley
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Pasta: Cook the dry spaghetti pasta following the package instructions until al dente. Drain the pasta well and set aside briefly.
- Mix Sauce Ingredients: In the pot used to cook the pasta, combine the two cans of cream of chicken soup, undrained ROTEL with juices, sour cream, low sodium chicken broth, 1 cup of shredded Mexican cheese, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Stir until well blended.
- Combine Pasta and Chicken: Fold the cooked spaghetti and shredded rotisserie chicken into the sauce mixture, ensuring all ingredients are evenly coated with the creamy sauce.
- Assemble Casserole: Transfer the combined mixture into the prepared baking dish and spread it out evenly.
- Add Topping: Sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top of the casserole.
- Bake Covered: Cover the dish with nonstick aluminum foil. Bake in the preheated oven for about 20 minutes, or until the casserole is hot and bubbly.
- Bake Uncovered: Remove the foil and return the casserole to the oven for an additional 5 to 10 minutes. This step helps brown and melt the cheese topping.
- Garnish and Serve: Remove the casserole from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy your cheesy chicken spaghetti!
Notes
- This recipe uses rotisserie chicken for ease and flavor, making it quick to prepare.
- Do not dilute the cream of chicken soup; use it undiluted for best creamy texture.
- You can adjust the crushed red pepper flakes to suit your desired heat level.
- Mexican cheese blend gives a nice flavor combination of cheddar, Monterey Jack, and other melting cheeses.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 651 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 76 mg
