Description
A comforting, creamy casserole featuring spaghetti, tender chicken, Rotel tomatoes with green chilies, and a cheesy sauce, baked until bubbly and golden.
Ingredients
- 16 ounces spaghetti, broken into 2-inch pieces
- 1.5 pounds cooked chicken breast, shredded or cubed
- 2 (14.5 ounce) cans condensed cream of chicken soup
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 6 ounces cream cheese, softened
- 3 cups sharp cheddar cheese, shredded (divided)
- ¼ cup heavy cream (or milk)
- 1 cup mixed bell peppers and onions, diced (optional, sautéed)
Instructions
- Cook the spaghetti according to package directions until tender. Drain well and set aside.
- If using fresh bell peppers and onions, sauté them in a little butter until soft; set aside.
- In a large microwave-safe bowl or pot, combine the condensed cream of chicken soup, undrained Rotel tomatoes, and softened cream cheese. Heat gently, stirring every minute, until the mixture is smooth and creamy.
- Stir in 2 cups of the shredded cheddar cheese until completely melted and smooth. If the sauce appears too thick, thin it slightly with the heavy cream or milk.
- Add the cooked chicken and the sautéed bell peppers and onions (if using) to the cheese sauce. Stir to combine thoroughly.
- Gently fold in the cooked spaghetti, ensuring every strand is coated in the creamy sauce.
- Transfer the mixture to a greased 13×9-inch casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the casserole is bubbly and the cheese topping is golden brown. Let rest a few minutes before serving.
Notes
- This recipe uses cooked chicken; rotisserie or leftover chicken works well.
- For a spicier version, use hot Rotel tomatoes.
- The bell peppers and onions are optional but add extra flavor and texture.