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Here’s a full recipe for a comforting, creamy, cheesy Rotel Chicken Spaghetti Casserole — packed with flavor from tender shredded chicken, Rotel tomatoes, melty cheese, and spaghetti noodles. It’s a southern classic and an easy weeknight crowd-pleaser!
🍝 Creamy Rotel Chicken Spaghetti Casserole
Creamy. Cheesy. Just the right kick of spice.
✅ Ingredients (Serves 6–8)
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12 oz spaghetti, broken in half
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2 cups cooked chicken, shredded (rotisserie or boiled)
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1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup (or use a second chicken soup)
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¾ cup sour cream
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2 cups shredded cheddar cheese, divided
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1 tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
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½ tsp paprika or Cajun seasoning (optional, for heat)
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Chopped parsley or green onions, for garnish (optional)
🥣 Instructions
1. Cook Spaghetti
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Bring a large pot of salted water to a boil.
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Cook spaghetti until al dente, drain, and set aside.
2. Preheat Oven
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish.
3. Mix the Sauce
In a large mixing bowl, combine:
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Cream of chicken soup
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Cream of mushroom soup
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Rotel tomatoes (undrained)
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Sour cream
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Garlic powder, onion powder, paprika (if using), salt, and pepper
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Stir until well mixed.
4. Combine Everything
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Add shredded chicken and cooked spaghetti to the bowl.
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Stir in 1½ cups of the shredded cheese.
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Mix everything until well coated and combined.
5. Assemble & Bake
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Pour mixture into prepared baking dish.
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Sprinkle the remaining ½ cup cheese over the top.
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Bake uncovered for 25–30 minutes, or until hot and bubbly.
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Broil the top for 2–3 minutes if you want a golden cheesy crust.
6. Garnish & Serve
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Let cool for 5–10 minutes before serving.
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Top with chopped parsley or green onions, if desired.
🧊 Storage & Reheating
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Fridge: Keeps for 4–5 days in an airtight container.
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Freezer: Freeze assembled (unbaked) or fully baked casserole for up to 2 months.
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To reheat: Thaw overnight, then bake at 350°F until heated through, about 20–25 minutes.
🔄 Variations
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Swap spaghetti for penne, rotini, or egg noodles.
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Add sautéed bell peppers, onions, or mushrooms.
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Use Velveeta for an ultra-creamy, classic Southern version.
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Make it spicy with hot Rotel or jalapeños.
Would you like a one-pot stovetop version, a slow cooker version, or a low-carb/keto substitute (like spaghetti squash)?