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
3cupsboneless skinless chicken breastscooked and diced
16 ouncesspaghetti noodlesbreak into 3 pieces
21ouncescream of chicken soupthat's two 10.5 ounce cans
10ouncescan of RoTel Tomatoestomatoes with green chiles, undrained
6ouncescream cheese
3cupscheddar cheese
10ouncesevaporated milk
1tablespoonranch 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.
Add the powdered ranch dressing, shredded chicken and cooked pasta. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.
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.