Creamy Rotel Chicken Spaghetti Casserole 🍝🧀
🛒 Ingredients (Serves 6–8)
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12 oz spaghetti
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2 cups cooked shredded chicken (rotisserie works great)
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1 can (10 oz) Rotel diced tomatoes & green chilies, undrained
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1 can (10.5 oz) cream of chicken soup
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1 block (8 oz) cream cheese, softened
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1½ cups shredded cheddar cheese (divided)
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½ cup sour cream
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½ tsp garlic powder
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½ tsp onion powder
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Salt & black pepper to taste
Optional add-ins:
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½ cup diced onion
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½ cup diced bell pepper
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¼ tsp red pepper flakes (for heat)
🔪 Instructions
1️⃣ Cook the Pasta
Boil spaghetti until just al dente. Drain and set aside.
2️⃣ Make the Creamy Sauce
In a large bowl (or skillet over low heat), mix:
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Cream of chicken soup
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Cream cheese
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Sour cream
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Rotel (with juices)
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Garlic powder & onion powder
Stir until smooth and creamy.
3️⃣ Combine
Add shredded chicken and cooked spaghetti to the sauce.
Mix well, then fold in 1 cup of shredded cheddar.
4️⃣ Bake
Preheat oven to 350°F (175°C).
Spread mixture into a greased 9×13 baking dish.
Top with remaining ½ cup cheddar.
Bake uncovered for 20–25 minutes until bubbly and golden.
5️⃣ Rest & Serve
Let sit 5 minutes before serving. Garnish with parsley if desired.
🔥 Pro Tips
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For extra creaminess, add ¼ cup heavy cream.
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Want it spicier? Use hot Rotel.
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Swap cheddar for Colby Jack or Pepper Jack for a flavor twist.
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Freezer-friendly: Assemble, cover tightly, freeze up to 2 months.