Creamy Rotel Chicken Spaghetti Casserole

This Creamy Rotel Chicken Spaghetti Casserole is the definition of easy, comforting, and flavorful. It’s a classic for a reason.

Here is a complete recipe with instructions, tips, and variations based on your ingredient list.

Table of Contents

This casserole comes together quickly for a weeknight meal but is delicious enough for company. The Rotel tomatoes add a perfect, mild kick.

Yield: 6 servings
Prep time: 15 minutes
Cook time: 25-30 minutes

Preheat Oven & Prep Dish: Preheat your oven to 375°F (175°C). Lightly grease a 9×13-inch baking dish (or a similar 3-quart casserole dish) with butter or cooking spray.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (firm to the bite). Drain well.
Combine Ingredients: In a large mixing bowl, combine the drained spaghetti, shredded chicken, drained Rotel, cream of chicken soup, sour cream, 1 cup of the shredded cheddar cheese, garlic powder, and onion powder. Mix until everything is well combined.

Season: Taste the mixture and season with salt and pepper as needed. (Be cautious with salt if your chicken and soup are already seasoned.)
Assemble: Transfer the mixture to the prepared baking dish and spread it out into an even layer. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
Bake: Bake, uncovered, for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese on top is melted and lightly golden.

Garnish and Serve: Let it cool for about 5 minutes before serving. This allows it to set slightly. Garnish with chopped parsley if desired.

Don’t Overcook the Pasta: Cooking the pasta to al dente is crucial because it will continue to soften as it bakes in the sauce. Mushy pasta is the enemy of a good casserole!
Drain the Rotel Well: This step is important to prevent the casserole from becoming watery.

Easy Shredded Chicken: A store-bought rotisserie chicken is the ultimate shortcut for this recipe. You can also quickly poach 2 chicken breasts: place them in a pot, cover with water or broth, simmer for 15-20 minutes until cooked through, then shred.
Spice Level: For a milder casserole, use “Mild” Rotel. For more heat, use “Hot” Rotel or add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
Add Vegetables: Feel free to stir in ½ cup of frozen peas, thawed, or a cup of sautéed chopped bell peppers and onions along with the other ingredients.

Creamier Version: Substitute 4 oz of softened cream cheese for the sour cream for an even richer, creamier texture.
Pepper Jack Kick: Swap out ½ cup of the cheddar cheese for pepper jack cheese to add a little more spice.
“Mexican” Style: Add 1 teaspoon of chili powder and ½ teaspoon of cumin to the mixture. Top with crushed tortilla chips along with the cheese.

Enjoy your delicious and easy meal