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A golden, bubbly 9x13 inch baking dish filled with creamy chicken spaghetti with Rotel, topped with melted cheddar cheese.
Emily Carter

Creamy Chicken Spaghetti with Rotel

A family-favorite casserole that combines tender chicken, creamy soup, spicy Rotel, and spaghetti for an incredibly budget-friendly meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti
  • 1 pound dry spaghetti noodles broken in half
  • salt for the pasta water
For the Casserole
  • 4 cups fully cooked shredded or diced chicken
  • 2 cans cream of chicken soup 10.5-ounce cans
  • 1 can Rotel diced tomatoes and green chilis 10-ounce, do not drain
  • 3 cups shredded sharp cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
For Topping
  • 1 cup shredded sharp cheddar cheese

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 spoon or spatula for mixing

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a rolling boil. Add the broken spaghetti noodles and cook according to package directions until al dente. Drain well and do not rinse.
  3. While the spaghetti cooks, combine the cooked chicken, cream of chicken soup, undrained Rotel, 3 cups of shredded cheddar cheese, garlic powder, onion powder, Italian seasoning, and black pepper in a large mixing bowl. Stir until all ingredients are well combined.
  4. Add the drained spaghetti noodles to the chicken mixture. Gently fold them in until the noodles are fully coated and evenly distributed.
  5. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  6. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
  7. Bake uncovered for 30 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through. The internal temperature should reach 165°F.
  8. Remove from oven and let stand for 5-10 minutes before serving to allow it to set slightly.

Notes

Make Ahead: You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the baking time.
Freezing: This casserole freezes well. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.