Chicken Spaghetti Casserole
Chicken Spaghetti is a weeknight staple loaded with a delicious cheese sauce, tender noodles, and mouthwatering rotisserie chicken!
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Servings: 9 servings
Calories: 237kcal
Equipment
Ingredients
- 1 pound spaghetti noodles
- 1 rotisserie chicken bones removed, meat shredded
- 16 ounce package of Velveeta cheese
- 4 ounces cream cheese softened
- 1 can Rotel tomatoes (10 ounces)
- 1 can cream of mushroom soup (10 ounces)
- 1 can cream of chicken soup (10 ounces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Creole seasoning
- ½ cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 350F. Prepare a 9x13 baking dish with nonstick spray.
- Cook the spaghetti al dente, according to package directions. Drain and set aside.
- Remove the meat from the rotisserie chicken, shred or dice, and set aside.
- In a large pot, you can use the one you cooked the pasta in, combine the Velveeta, cream cheese, Rotel, and condensed soups.
- Stir to combine and cook over medium heat, stirring, until the cheese is melted and everything is combined.
- Add the spices and stir well.
- Add in the cooked spaghetti noodles and the shredded chicken. Toss to combine.
- Pour the mixture into the prepared baking dish.
- Cover with the cheddar and mozzarella cheese.
- Bake for 25-30 minutes or until bubbly and the cheese is melted.
- Remove and serve hot with salad and garlic bread if desired.
Notes
- For this recipe, try and break up your spaghetti into smaller, bite-sized pieces. This makes it much easier to enjoy.
- Cooking your spaghetti until it’s al dente is very important for this recipe, since the pasta gets reheated in the oven and will soak up some of the sauce. I recommend tasting your pasta 2-3 minutes before the package says it should be done, and taking it off the heat 1-2 minutes early.
- For my gluten-free families, switch this out with any gluten-free pasta of your choice!
- Add in some bell peppers to pack in more veggies. This is a great trick for kids who are picky eaters, because the cheese sauce will help make the veggies more appealing.
- For the best melted cheese, make sure to grate it yourself straight from the block. This makes for better melting.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 13g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 865mg | Fiber: 1g | Sugar: 3g