Description

Chicken Spaghetti with Rotel is a creamy, cheesy Southern casserole featuring tender shredded chicken, pasta, and zesty Rotel tomatoes and green chilies. This comforting, easy-to-make dish delivers mild spicy flavors perfect for family dinners or potlucks.

Ingredients

12 oz spaghetti or preferred pasta
2 cups cooked, shredded chicken
1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
1/2 cup diced onion (optional)
2 cloves garlic, minced (optional)
Salt and pepper, to taste

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Instructions

Cook Pasta:
Cook spaghetti according to package directions until al dente. Drain and set aside.
Prepare Sauce Mixture:
In a large bowl, mix shredded chicken, Rotel (with juice), cream of mushroom soup, cream of chicken soup, sour cream, 1 1/2 cups cheddar cheese, onion, garlic, salt, and pepper.
Combine with Pasta:
Stir cooked spaghetti into the chicken mixture until well coated.
Assemble and Bake:
Preheat oven to 350°F (175°C).
Pour mixture into a greased 9×13-inch baking dish.
Sprinkle remaining cheddar cheese over the top.
Bake:
Bake for 25-30 minutes until cheese is melted and bubbly.
Serve:
Let cool slightly before serving.

Notes

Add jalapeños or hot sauce for extra spice.Mix in bell peppers, peas, or mushrooms for added veggies.Substitute cheeses like Monterey Jack or pepper jack.Use gluten-free pasta for a gluten-free version.Add milk or heavy cream for a creamier sauce.