Why You’ll Love This Recipe
I love how this dish combines the comfort of creamy pasta with a spicy Tex-Mex kick. It’s simple, budget-friendly, and incredibly adaptable depending on what I have in my kitchen. Whether I make it ahead for busy weeknights or serve it to a crowd, this casserole always gets rave reviews. The gooey cheese, creamy sauce, and tender chicken make every bite irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz spaghetti, cooked and drained
2 cups cooked shredded chicken
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1½ cups shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Chopped parsley (optional, for garnish)
Directions
1. Preheat the oven
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
2. Cook the spaghetti
I cook the spaghetti according to package instructions, drain it well, and set it aside.
3. Mix the sauce
In a large bowl, I combine the shredded chicken, Rotel, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. I stir until everything is smooth and evenly mixed.
4. Combine with pasta
I add the cooked spaghetti to the bowl and mix until the noodles are well coated with the creamy mixture.
5. Assemble the casserole
I pour the mixture into the prepared baking dish and spread it out evenly. Then I sprinkle the shredded cheddar cheese over the top.
6. Bake
I bake the casserole uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
7. Serve
After baking, I let the casserole rest for a few minutes, then sprinkle it with chopped parsley if I have some on hand, and serve warm.
Servings and Timing
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
This casserole makes a hearty main dish perfect for family dinners, potlucks, or leftovers for lunch.
Variations
Spicy Kick
If I want more heat, I add a dash of cayenne pepper or a few chopped jalapeños to the mix.
Veggie Add-Ins
I sometimes stir in sautéed bell peppers, mushrooms, or spinach to sneak in some extra veggies.
Different Cheese Options
Monterey Jack, Pepper Jack, or a Mexican cheese blend all work well in place of cheddar.
No-Cream Soup Version
For a homemade twist, I make a quick roux-based sauce with butter, flour, broth, and milk instead of using canned soup.
Low-Carb Option
To lighten it up, I swap the spaghetti for spiralized zucchini or cooked spaghetti squash.
storage/reheating
Refrigerator Storage
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, and it reheats beautifully.
Freezer Storage
This casserole freezes well. I wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. I thaw overnight in the fridge before reheating.
Reheating Instructions
I reheat portions in the microwave for 1–2 minutes, or warm the whole casserole in a 300°F oven until heated through.
Make-Ahead Tip
I assemble the casserole the night before (without baking), then cover and refrigerate. When I’m ready to serve, I bake it straight from the fridge, adding an extra 5–10 minutes to the cook time.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves me time on prep.
What if I don’t have Rotel?
I substitute with a can of diced tomatoes and a small can of green chilies if Rotel isn’t available.
Can I double the recipe?
Absolutely. I use a larger baking dish or divide it into two pans. One for now, one to freeze for later.
Is it okay to use different pasta?
Yes, I’ve used penne, rotini, and even egg noodles. Any short or long pasta will work as long as it’s cooked al dente.
How can I make it creamier?
If I want extra creaminess, I stir in a few ounces of softened cream cheese or a splash of milk before baking.
Conclusion
This Creamy Rotel Chicken Spaghetti Casserole is one of those go-to recipes that never lets me down. It’s easy, flavorful, and endlessly customizable. Whether I’m feeding picky eaters, meal prepping for the week, or just craving something cheesy and comforting, this dish delivers every time. Give it a try and see why it’s earned a permanent spot in my dinner rotation.
PrintCreamy Rotel Chicken Spaghetti Casserole
A family favorite casserole loaded with tender chicken, Rotel tomatoes, creamy sauce, and melty cheddar cheese—comfort food at its best.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American, Southern
Ingredients
8 oz spaghetti, cooked and drained
2 cups cooked shredded chicken
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1½ cups shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Chopped parsley (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine cooked spaghetti, shredded chicken, drained Rotel, cream of chicken soup, sour cream, 1 cup of the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
Sprinkle remaining ½ cup of cheddar cheese on top.
Bake for 25–30 minutes, or until the casserole is hot and bubbly.
Garnish with chopped parsley if desired and serve warm.
Notes
For extra heat, use spicy Rotel or add a pinch of cayenne pepper.
Swap cheddar for a blend like Colby Jack or Pepper Jack for added flavor.
Make it ahead: Assemble up to 1 day in advance and refrigerate until ready to bake.
Leftovers reheat well and can be stored in the fridge for up to 3 days.
