Description
This comforting Baked Chicken Spaghetti is a creamy, cheesy casserole featuring tender shredded chicken, al dente spaghetti, and a savory blend of cream of chicken and mushroom soups with a hint of spicy Rotel tomatoes. Perfect for family dinners, this dish is baked to bubbly perfection, making it a hearty and satisfying meal.
Ingredients
Chicken and Pasta
- 3 cups shredded chicken
- 16 ounces spaghetti (broken in half)
Sauce
- 1 can (10.5 ounces) cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 can (10.5 ounces) Rotel tomatoes with green chiles
- 1 cup chicken broth
Cheese
- 3 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for baking the casserole.
- Cook Spaghetti: Boil water and cook the spaghetti according to package instructions until al dente, which means the pasta should be slightly firm to the bite. Drain and set aside.
- Mix Ingredients: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, Rotel tomatoes with green chiles, 2 cups of shredded cheddar cheese, and chicken broth. Stir until fully blended. Then fold in the shredded chicken and cooked spaghetti until everything is evenly coated with the sauce mixture.
- Assemble Casserole: Transfer the spaghetti and chicken mixture into a 9x13 inch casserole dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese on top to create a cheesy crust.
- Bake: Place the casserole dish in the preheated oven and bake for 35-45 minutes, or until the casserole is hot throughout and the edges are bubbly and golden. Once done, remove from the oven and let it rest for a few minutes before serving.
Notes
- For extra flavor, you can add diced onions or garlic to the sauce mixture before combining all ingredients.
- Using rotisserie chicken is a time saver and adds great flavor.
- If you prefer a spicier dish, use a hot Rotel tomatoes variety or add diced jalapeños.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Ensure not to overcook the spaghetti in the boiling water, as it will continue to cook in the oven.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
