Creamy Rotel Chicken Spaghetti Casserole

This Creamy Rotel Chicken Spaghetti Casserole is a comforting family favorite made with tender chicken, spaghetti, Rotel tomatoes, a rich creamy cheese sauce, and plenty of melted cheddar. It’s perfect for weeknight dinners, potlucks, or meal prep.

Ingredients

Main

• 12 oz (340 g) spaghetti
• 2 cups cooked chicken, shredded or diced
• 1 (10 oz/285 g) can Rotel® diced tomatoes with green chilies, drained
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter

Creamy Sauce

• 1 (10.5 oz/300 g) can cream of chicken soup
• 1 cup (240 ml) sour cream
• ½ cup (120 ml) chicken broth
• 2 cups (225 g) shredded sharp cheddar cheese, divided
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste

Optional Topping

• ½ cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the spaghetti according to the package directions until al dente. Drain well.
3. In a large skillet, melt the butter over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
4. Add the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, and 1½ cups of the cheddar cheese. Stir until smooth and creamy.
5. Fold in the cooked chicken and the drained Rotel tomatoes.
6. Add the cooked spaghetti and toss until evenly coated with the sauce.
7. Transfer the mixture to the prepared baking dish.
8. Sprinkle the remaining cheddar cheese and the mozzarella (if using) over the top.
9. Bake for 25–30 minutes, until hot and bubbly and the cheese is melted and lightly golden.
10. Garnish with chopped parsley and serve warm.

Tips

• Rotisserie chicken is a great time-saving option.
• Add sautéed mushrooms, bell peppers, or spinach for extra vegetables.
• For extra heat, use Hot Rotel® or add a pinch of cayenne pepper.
• Cook the spaghetti just until al dente so it doesn’t become too soft after baking.

Serving Suggestions

• Garlic bread
• Caesar salad
• Steamed broccoli
• Roasted green beans
• Fresh garden salad

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Cover with foil and bake at 350°F (175°C) for 20–25 minutes, or microwave individual portions until heated through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Calories: Approximately 520 calories per serving