Description
A comforting casserole that combines creamy goodness with a kick of flavor from diced tomatoes and green chilies, perfect for family dinners.
Ingredients
- 1 lb. dry spaghetti noodles (broken in half)
- Salt (for pasta water)
- 4 cups fully cooked shredded or diced chicken
- 2 cans cream of chicken soup
- 1 can Rotel diced tomatoes and green chilies (10 ounces, undrained)
- 3 cups shredded cheddar cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil, add the spaghetti, and cook according to the package instructions until al dente. Once done, drain without rinsing.
- In a spacious bowl, mix together the shredded chicken, cream of chicken soup, undrained Rotel tomatoes, 3 cups of shredded cheddar cheese, garlic powder, onion powder, Italian seasoning, and black pepper. Stir well until combined.
- Gently fold in the cooked spaghetti noodles until fully coated with the chicken mixture.
- Transfer the mixture into your prepared baking dish, spreading it evenly.
- Top with the remaining cup of shredded cheddar cheese.
- Bake uncovered for about 30 minutes, or until the top is golden brown and the cheese is bubbly.
Notes
Can use leftover or rotisserie chicken for quicker prep. Add jalapeños for heat or mix in cooked spinach for a fresh touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American