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Fork stuffed into a white plate piled high with chicken spaghetti.
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Chicken Spaghetti with Rotel

Loaded with tender chicken in an amazing creamy cheese sauce, this casserole is the ultimate comfort food! It's a delicious recipe and is a huge hit with the whole family
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8
Calories 651kcal
Author Deb Clark

Equipment

  • 9x13 casserole dish

Ingredients

  • 3 cups boneless skinless chicken breasts cooked and diced
  • 16 ounces spaghetti noodles break into 3 pieces
  • 21 ounces cream of chicken soup that's two 10.5 ounce cans
  • 10 ounces can of RoTel Tomatoes tomatoes with green chiles, undrained
  • 6 ounces cream cheese
  • 3 cups cheddar cheese
  • 10 ounces evaporated milk
  • 1 tablespoon ranch dressing (dry mix)

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
  • Cook the spaghetti noodles in well salted water according to package directions. Drain and set aside.
  • In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
    Cream cheese, condensed cheddar soup, Rotel tomatoes, chicken broth, and milk being added to a large skillet to make the creamy sauce for the casserole dish.
  • Add the powdered ranch dressing, shredded chicken and cooked pasta. Mix well. Pour the mixture into the prepared casserole dish.
    Cooked spaghetti and diced chicken being stirred into the creamy Rotel cheese sauce in a large skillet with a spatula.
  • Top with shredded cheddar cheese and bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
    Creamy chicken spaghetti mixture in a casserole dish and topped with a generous layer of shredded cheddar cheese before baking.
  • Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.
    Baked casserole topped with melted cheddar cheese fresh from the oven, baked until golden brown and sprinkled with parsley.

Video

Notes

If you're short on time, make this on top of the stovetop in a Dutch oven. You won't get the crispy crust, but it will still be delicious!
Refrigerate leftovers 3-4 days. Rotel Chicken Spaghetti freezes well! Wrap in plastic wrap or store in airtight containers and freeze up to three months. 
To reheat, thaw overnight in the refrigerator (if frozen). Preheat the oven to 350 degrees. Heat until hot and bubbly, about 25-30 minutes.
Click here for 50+ ideas, What to Serve with Chicken Spaghetti Casserole.

Nutrition

Calories: 651kcal | Carbohydrates: 55g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 993mg | Potassium: 607mg | Fiber: 2g | Sugar: 7g | Vitamin A: 989IU | Vitamin C: 5mg | Calcium: 449mg | Iron: 2mg
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