Chicken Spaghetti Casserole
A creamy, cheesy casserole that combines cooked spaghetti, shredded chicken, and zesty Rotel tomatoes for a satisfying comfort food dish that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked spaghetti Cook according to package instructions
- 2 cups shredded chicken Can use rotisserie or leftover chicken
- 1 can Rotel tomatoes Adds a spicy kick, can substitute plain diced tomatoes
- 1 cup cream cheese Softened for easier mixing
- 1 cup shredded cheddar cheese For topping
- 1/2 cup milk Adjust for desired creaminess
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust according to preference
- 1 tablespoon olive oil For cooking chicken
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat.
- Add the shredded chicken, garlic powder, onion powder, salt, and pepper and cook until heated through.
- Stir in the Rotel tomatoes, cream cheese, and milk until well combined.
- Add the cooked spaghetti to the mixture and stir until the pasta is well coated.
- Transfer the mixture to a greased baking dish and top with the shredded cheddar cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Make-ahead: Assemble up to 24 hours ahead and refrigerate. Storage: Keeps well in the fridge for 3-4 days or freeze in portions for up to 2 months. For kid-friendly options, swap Rotel for plain diced tomatoes or add hidden vegetables like finely chopped spinach.