Creamy Rotel Chicken Spaghetti (Print Version)
# Ingredients:
→ Base
01 -
8 oz spaghetti, cooked and drained
02 -
2 cups cooked shredded chicken
→ Flavor Elements
03 -
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
04 -
1 can (10.5 oz) cream of chicken soup
05 -
1/2 cup sour cream
06 -
1 1/2 cups shredded cheddar cheese
→ Seasoning
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
Salt and pepper to taste
10 -
Chopped parsley (optional)
# Instructions:
01 -
Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook spaghetti according to package directions until al dente, then drain thoroughly.
02 -
In a large bowl, combine cream of chicken soup, sour cream, drained Rotel, garlic powder, onion powder, salt, and pepper. Mix until well combined and smooth.
03 -
Add cooked spaghetti and shredded chicken to the sauce mixture. Toss until pasta and chicken are evenly coated with the creamy sauce.
04 -
Transfer mixture to the prepared baking dish, spreading evenly. Top with shredded cheddar cheese, distributing uniformly for consistent melting.
05 -
Bake for 20-25 minutes until cheese is melted and casserole is heated through. The edges should bubble slightly and the cheese should be golden in spots.
06 -
Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley if desired before serving hot.