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Creamy Cheesy Chicken Spaghetti Casserole with Rotel

A wooden spoon lifts a cheesy, creamy portion of chicken spaghetti from a baked casserole dish, showing long cheese pulls.
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Make this easy, creamy, and cheesy chicken spaghetti casserole for a comforting family dinner. This recipe uses Rotel for a slight Tex-Mex flavor.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, Rotel (undrained), milk, onion powder, garlic powder, salt, and pepper. Mix until smooth.
  3. Stir in the shredded chicken, cooked spaghetti, and 1 cup of the Monterey Jack cheese into the soup mixture until everything is coated evenly.
  4. Pour the mixture into the prepared baking dish.
  5. Top the casserole evenly with the remaining 1 cup of Monterey Jack cheese and the 1 cup of sharp cheddar cheese.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese topping is melted and lightly golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can use any cooked chicken you have on hand, such as leftover baked chicken or boiled chicken breasts.
  • For a richer flavor, substitute one can of cream of mushroom soup with cream of celery soup.
  • If you prefer more heat, use the spicy version of Rotel.

Nutrition

Find it online: https://savoryskies.com/best-chicken-spaghetti-creamy-casserole-recipe/