Creamy 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.
