Description
A rich and creamy chicken spaghetti casserole that’s perfect for busy weeknights or holiday gatherings, combining spaghetti, chicken, zesty tomatoes, and a blend of cheeses.
Ingredients
Scale
- 8 oz spaghetti
- 2 cups cooked, shredded chicken
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti in salted water until al dente; drain and toss with olive oil.
- Combine the spaghetti, shredded chicken, Rotel tomatoes, cream of chicken soup, sour cream, and half of all the cheeses in a large mixing bowl.
- Season with salt, pepper, garlic powder, and onion powder; taste and adjust seasoning.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Top with the remaining cheese mixture.
- Bake for 25-30 minutes or until the cheese is bubbling and golden.
- Let the casserole cool for a few minutes before serving.
Notes
Feel free to customize with additional vegetables like bell peppers or mushrooms, and consider using rotisserie chicken for ease.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg