Cheesy Chicken Spaghetti

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Cheesy Chicken Spaghetti

Made with rotisserie chicken, cream of chicken soup, lots of cheese, and a can of ROTEL, this Cheesy Chicken Spaghetti makes a rich and creamy easy weeknight dinner. It comes together quickly and is total comfort food loved by everyone!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: cheesy chicken spaghetti, chicken spaghetti bake, chicken spaghetti casserole

Servings: servings

Ingredients

12 ounces dry spaghetti pasta (about 3/4 of the box)
2 cans cream of chicken soup (10 ounces each, undiluted - do not add water)
1 can ROTEL (10 ounces, undrained)
1 cup sour cream
1/4 cup low sodium chicken broth
2 cups shredded Mexican cheese blend , divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
pinch of crushed red pepper flakes
2 cups shredded rotisserie chicken breast
fresh chopped parsley , for garnish

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick cooking spray. (See note below.)
Cook pasta according to package directions, al dente. Drain well and set aside for a minute.
Add the cream of chicken soups, ROTEL with juices, sour cream, chicken broth, 1 cup of the Mexican cheese, and all the seasonings to the pot you cooked the pasta in. Mix until thoroughly combined. Then fold in the cooked pasta and shredded chicken until everything is well coated.
Pour combined mixture into the prepared baking dish.
Top with remaining 1 cup cheese.
Cover with nonstick aluminum foil.
Cook in the oven for about 20 minutes until hot and bubbly, then remove foil and place back in the oven for 5-10 minutes.
Garnish with freshly chopped parsley, serve, and enjoy!

Video

Notes

Split the dish in half and freeze some for later. You can prepare this as a 9x13 casserole or split it into two smaller 8x8 square baking dishes, for one meal right away and the other to freeze for later. To freeze, prepare the casserole, but do not sprinkle with cheese and do not bake. Wrap tightly with plastic wrap and again in foil. Freeze for up to 3 months. Place in the fridge overnight to thaw. Then sprinkle with cheese and bake as directed, tacking on 5-10 minutes longer, if needed to ensure the middle is warmed through. Cover it with foil if the top is over-browning.

Nutrition