Cheesy Chicken Spaghetti with Rotel
A creamy, cheesy baked spaghetti casserole made with shredded chicken and Rotel for a simple weeknight comfort meal.
Servings: 12 servings
Ingredients
- 16 ounces spaghetti cooked and drained
- 5 cups cooked chicken chopped (leftovers or rotisserie)
- 30 ounces Rotel tomatoes and chiles (about 3 cans)
- 8 ounces cream cheese softened
- 8 ounces sharp cheddar cheese shredded
- 1 bunch scallions chopped
- 1 tablespoon chicken base or 3 bouillon cubes
- 1/2 teaspoon garlic powder
- 3/4 cup Ritz crackers crushed, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease or spray a 9x13-inch baking dish.
- Cook the spaghetti according to package directions until al dente. Drain in a colander and return to the pot.
- Chop the cooked chicken and sliced scallions, then add them to the pot with the drained spaghetti.
- Place the softened cream cheese in a microwave-safe bowl and microwave 1–2 minutes until spreadable, stirring once if needed.
- Add the Rotel tomatoes and chiles, chicken base (or crumbled bouillon), and garlic powder to the softened cream cheese and stir until combined.
- Pour the sauce into the pot with spaghetti, add the shredded cheddar, and stir until the pasta, chicken, and scallions are evenly coated.
- Transfer the mixture to the prepared baking dish, spread evenly, and sprinkle the crushed Ritz crackers over the top if using.
- Bake for about 30 minutes, until the top is golden and the casserole is heated through. Let rest briefly, then cut and serve warm.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- mixing bowl (microwave-safe)
- Colander
- Spatula or large spoon
Notes
- Leftovers keep refrigerated up to 4 days.
- The casserole can be frozen in a freezer-safe dish for up to 3 months.
- If frozen, remove original wrap and re-cover with foil before baking.
- When reheating from frozen, bake at 350°F for 30–45 minutes.
- Remove foil for the last 10–15 minutes to brown the top.