Description
Creamy baked chicken spaghetti with Rotel tomatoes, tender chicken, and melted cheddar cheese. This comforting casserole makes an easy family dinner ready in under an hour.
Ingredients
Scale
- 2 cups cooked chicken shredded
- 8 ounces cooked spaghetti noodles
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounce can Rotel tomatoes drained
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish
- Cook spaghetti in salted boiling water until al dente then drain
- In a large bowl whisk together chicken broth sour cream cream of chicken soup cream of mushroom soup drained Rotel tomatoes garlic powder onion powder salt and black pepper
- Add shredded chicken cooked spaghetti and 1 cup cheddar cheese and stir until combined
- Pour mixture into prepared baking dish and spread evenly
- Sprinkle remaining 1 cup cheddar cheese on top
- Bake for 30 to 35 minutes until cheese melts and casserole becomes bubbly
- Let casserole cool for 5 minutes before serving
Notes
- Assemble the casserole and refrigerate up to 24 hours before baking
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 536
- Sugar: 4g
- Sodium: 1340mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 103mg