Description
A comforting casserole featuring tender shredded chicken, creamy cheddar, and zesty Rotel, all wrapped around soft spaghetti — perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 12 oz spaghetti
- 2 cups cooked chicken, shredded
- 2 cups shredded cheddar cheese
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons butter
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat oven to 350°F (175°C) and cook spaghetti until al dente.
- Melt butter in a skillet over medium heat, then add Rotel, cream of mushroom soup, garlic powder, salt, black pepper, and cayenne. Stir to combine.
- Stir in shredded chicken and 1.5 cups of cheddar until melted into a creamy sauce.
- Add cooked spaghetti; toss to coat.
- Pour mixture into a greased 9×13-inch baking dish and top with remaining cheddar.
- Bake for 25–30 minutes until bubbly and golden brown.
- Let rest before serving; garnish with parsley if desired.
Notes
Use rotisserie chicken for convenience. Leftovers can be refrigerated for up to 3–4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg