Description
A comforting and creamy chicken spaghetti casserole perfect for busy weeknights, featuring rotisserie chicken, pasta, and cheesy goodness.
Ingredients
- 1 lb spaghetti noodles, broken in half
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 2 cups shredded cheddar cheese, divided
- 1 small onion, finely chopped
- 1 tablespoon butter
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup chicken broth or pasta water, if needed
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the spaghetti noodles until they are al dente. Drain and set aside.
- In a skillet, melt the butter and cook the chopped onion until soft, about 3–4 minutes.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sautéed onion, diced tomatoes with chilies, garlic powder, and 1½ cups of cheese. Mix well.
- Stir in the shredded chicken and spaghetti. If the mixture is too thick, add chicken broth or pasta water until it reaches your desired consistency.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until it is bubbly and golden.
- Enjoy hot and cheesy straight from the oven!
Notes
Great served with a simple side salad or garlic bread. For an extra kick, consider adding jalapeños. Feel free to add more or less cheese based on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern