Cooked - Creamy Rotel Chicken Spaghetti Casserole Recipe (dw)

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Creamy Rotel Chicken Spaghetti Casserole Recipe (dw)

6.0

Frozen spinach (dw)

Mushrooms (dw)

butter or oil (olive or avocado)

12 oz spaghetti, cooked and drained

3 cups cooked chicken, shredded

1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies), undrained

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of mushroom soup

8 oz cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese, divided

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

Salt and black pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Cook the Pasta: Boil spaghetti according to package instructions until al dente. Drain and set aside. (dw)
Cooked spinach & sliced mushrooms.(dw)
Make the Creamy Sauce: In a large mixing bowl, combine Rotel tomatoes, cream of chicken soup, cream of mushroom soup, softened cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth and creamy. [add spinach blend]
Assemble the Casserole: Add shredded chicken, cooked spaghetti, and 1 cup of shredded cheddar cheese to the sauce. Mix thoroughly to coat all ingredients evenly.
Bake: Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top. Bake for 25–30 minutes, or until the casserole is hot, bubbly, and the cheese is melted and golden.
Serve: Garnish with fresh parsley, if desired, and serve warm. Enjoy this hearty, cheesy dish with your favorite sides!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family Gathering🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 43 weeks ago

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