Creamy Rotel Chicken Spaghetti Casserole

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)

12 oz spaghetti, broken in half
2 cups cooked chicken, shredded (rotisserie or boiled)
1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup (or use a second chicken soup)
¾ cup sour cream
2 cups shredded cheddar cheese, divided
1 tsp garlic powder
½ tsp onion powder
Salt & pepper, to taste
½ tsp paprika or Cajun seasoning (optional, for heat)
Chopped parsley or green onions, for garnish (optional)

🥣 Instructions

1. Cook Spaghetti

Bring a large pot of salted water to a boil.
Cook spaghetti until al dente, drain, and set aside.

2. Preheat Oven

Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.

3. Mix the Sauce

In a large mixing bowl, combine:

Cream of chicken soup
Cream of mushroom soup
Rotel tomatoes (undrained)
Sour cream
Garlic powder, onion powder, paprika (if using), salt, and pepper
Stir until well mixed.

4. Combine Everything

Add shredded chicken and cooked spaghetti to the bowl.
Stir in 1½ cups of the shredded cheese.
Mix everything until well coated and combined.

5. Assemble & Bake

Pour mixture into prepared baking dish.
Sprinkle the remaining ½ cup cheese over the top.
Bake uncovered for 25–30 minutes, or until hot and bubbly.
Broil the top for 2–3 minutes if you want a golden cheesy crust.

6. Garnish & Serve

Let cool for 5–10 minutes before serving.
Top with chopped parsley or green onions, if desired.

🧊 Storage & Reheating

Fridge: Keeps for 4–5 days in an airtight container.
Freezer: Freeze assembled (unbaked) or fully baked casserole for up to 2 months.
To reheat: Thaw overnight, then bake at 350°F until heated through, about 20–25 minutes.

🔄 Variations

Swap spaghetti for penne, rotini, or egg noodles.
Add sautéed bell peppers, onions, or mushrooms.
Use Velveeta for an ultra-creamy, classic Southern version.
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)?