Rotel Chicken Spaghetti with Creamy Cheddar Sauce
This creamy Rotel chicken spaghetti combines tender pasta, shredded chicken, tomatoes and green chiles, and cheddar in one comforting casserole.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 12 ounces spaghetti broken in half
- 2 cups cooked chicken shredded
- 1 can Rotel tomatoes and green chiles undrained
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
Instructions
- Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
- Cook the spaghetti in salted water until just shy of al dente, then drain.
- Stir the soup, broth, cream cheese, garlic powder, onion powder, and black pepper together until smooth.
- Fold the cooked spaghetti, shredded chicken, and undrained Rotel tomatoes into the sauce.
- Spread the mixture in the prepared baking dish and sprinkle the cheddar evenly over the top.
- Bake for 25 to 30 minutes, until bubbling at the edges and hot in the center.
- Rest the casserole for 5 minutes before serving.