Creamy Rotel Chicken Spaghetti Casserole

Creamy Rotel Chicken Spaghetti Casserole — a cheesy, comforting weeknight bake with shredded chicken, Rotel tomatoes, and a velvety sauce. Ready in ~40 minutes and made from pantry-friendly 

 

Yield & times

• Servings: 6

• Prep time: 15 minutes

• Bake time: 20–25 minutes

• Total time: ~35–40 minutes

Equipment (tools)

• Medium pot for boiling pasta

• Colander (to drain pasta and Rotel)

• Large mixing bowl or large skillet for combining ingredients

• 9×13-inch (or similar) casserole dish — greased

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Cheese grater (if shredding cheese fresh)

Ingredients

• 8 oz spaghetti, cooked and drained (about 226.8 g cooked)

• 2 cups cooked shredded chicken (≈280 g)

• 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained (≈283 g)

• 1 can (10.5 oz) cream of chicken soup (≈298 g)

• ½ cup sour cream (≈120 g)

• 1½ cups shredded cheddar cheese (≈170 g), divided

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt & pepper, to taste

• Chopped parsley (optional, for garnish)

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook spaghetti: Boil salted water and cook spaghetti until al dente (slightly firm). Drain well and return to pot. If you like, reserve 2–3 tablespoons pasta water.

3. Mix the sauce: In a large bowl or skillet, combine the drained Rotel, cream of chicken soup, sour cream, garlic powder, onion powder, and 1 cup of the shredded cheddar. Stir until smooth. Season with salt and pepper (start light — you can add more after baking).

4. Combine with chicken & pasta: Fold in the cooked shredded chicken and the drained spaghetti gently but thoroughly. If mixture seems too thick, add a splash of reserved pasta water to loosen.

5. Transfer to casserole dish: Spread mixture evenly into the prepared dish. Sprinkle the remaining ½ cup of cheddar evenly over the top.

6. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and casserole is bubbly. If you like a browned top, broil 1–2 minutes while watching carefully.

7. Rest & serve: Let sit 5–10 minutes before serving so it firms up and slices cleanly. Garnish with chopped parsley if desired.

Tips for guaranteed success

• Don’t overcook the spaghetti. Al dente pasta holds up better in a casserole and prevents mush.

• Drain Rotel well. Excess liquid can make the casserole watery. If you accidentally add too much liquid, stir in a tablespoon of flour or extra cheese to thicken before baking.

• Use freshly shredded cheese. It melts better and gives a creamier texture than pre-shredded blends that contain anti-caking agents.

• Let it rest. A short rest after baking helps the casserole set so portions hold together.

• Taste as you go. Rotel and canned soup may add salt — season carefully.

Variations & additions

• Make it spicy: Use Rotel original (if you didn’t already), stir in chopped jalapeño, or add ¼–½ teaspoon cayenne.

• Creamier version: Stir in 4 oz cream cheese or 1 cup Velveeta for ultra-silky texture.

• Veggie boost: Add 1 cup frozen corn, diced bell pepper, or a cup of drained black beans. Sauté bell pepper first for best flavor.

• Different cheese: Pepper Jack, Monterey Jack, or a sharp Colby cheddar work wonderfully.

• Low-fat swap: Use low-fat sour cream and reduced-fat cheddar; consider homemade cream-thickener in place of canned soup.

• Make vegetarian: Replace chicken with 2 cups cooked chickpeas or shredded jackfruit and use vegetarian cream soup.

Storage & reheating

• Refrigerator: Cool completely, cover tightly, and store up to 3–4 days.

• Freezer: Portion into airtight containers or freeze the whole casserole (covered) for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating — oven (best): 350°F (175°C) until warmed through, about 15–20 minutes for a portion, 25–35 for a whole casserole (cover to prevent over-browning).

• Reheating — microwave: Heat individual servings 1–2 minutes (stir halfway) until hot. Add a splash of milk or a pat of butter if it seems dry.

Approximate nutrition (per serving)

Yield used for estimates: 6 servings. These are approximate values based on common ingredient nutrition data.

• Calories: ~360 kcal per serving

• Protein: ~26 g

• Carbohydrates: ~20 g

• Fat: ~20 g

(Nutrition is an estimate — exact values depend on the brands and specific ingredients you use.)

Frequently Asked Questions (FAQs)

Q — Can I use raw chicken instead of cooked shredded chicken?
A — Yes. If using raw chicken, dice or use boneless breasts, sauté or poach until fully cooked (internal temp 165°F / 74°C), shred, then mix into the casserole. You may need to extend baking slightly.

Q — Can I make this ahead of time?
A — Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Bake when ready — you may need to add a few extra minutes if it’s straight from the fridge.

Q — Is Rotel necessary? What’s a substitute?
A — Rotel gives a distinctive tomato + green chili kick. Substitute with a drained 14 oz can of diced tomatoes + 2 tablespoons canned chopped green chilies, or use diced tomatoes and add a chopped fresh poblano/jalapeño.

Q — How do I prevent the casserole from becoming watery?
A — Drain Rotel well, avoid overcooking pasta, and don’t add excess liquid. Use the short rest period after baking to let moisture redistribute and be absorbed.

Q — Can I use a different pasta shape?
A — Yes. Penne, rotini, or elbow macaroni all work — adjust cook times for al dente accordingly.

This version of Creamy Rotel Chicken Spaghetti Casserole is built to be forgiving, adaptable, and satisfying. If you want, I can also:

• convert this into a printable recipe card,

• scale it to feed 4 or 10, or

• make a lower-carb or dairy-free version — tell me which and I’ll write it out.