Name: Classic Chicken Spaghetti with Rotel for Simple Family Meals
Ingredients: 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; ½ teaspoon salt; ¼ teaspoon black pepper; 10 ounce can Rotel tomatoes, drained; 2 cups shredded cheddar cheese, divided

Description

This classic chicken spaghetti with Rotel is a creamy, comforting casserole made with tender shredded chicken, al dente spaghetti, and a flavorful blend of soups, sour cream, and melted cheddar cheese. Baked until bubbly and golden, it’s a simple, family-friendly meal that works perfectly for busy weeknights or make-ahead dinners.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: ~500 kcal per serving
Difficulty: Easy
Category: Dinner, Casserole
Cuisine: American
Main Protein: Chicken
Cooking Method: Oven-baked
Texture: Creamy, cheesy, comforting

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
½ teaspoon salt
¼ teaspoon black pepper
10 ounce can Rotel tomatoes, drained

2 cups shredded cheddar cheese, divided

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the spaghetti in salted boiling water until al dente. Drain well and set aside.
In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper until smooth.
Stir in the shredded chicken, cooked spaghetti, and 1 cup of shredded cheddar cheese until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Bake for 30–35 minutes, or until the cheese is melted and the casserole is bubbling around the edges.

Let rest for 5 minutes before serving.

Notes

Drain the Rotel tomatoes well to prevent excess liquid in the casserole.
Do not overcook the spaghetti—it should hold its shape after baking.
Let the casserole rest briefly so it sets and slices more cleanly.
Taste before adding extra salt, as the soups and cheese already provide seasoning.

Store leftovers tightly covered in the refrigerator for up to 3 days.