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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Course: Chicken

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

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.

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.

This recipe first appeared on Leftovers Then Breakfast.