A comforting and cheesy Southern-style chicken spaghetti casserole with Rotel, perfect for family dinners or potlucks.
Author:purejoyalex
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:6-8 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound spaghetti
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions
Preheat your oven to 375°F (190°C). Cook spaghetti according to package directions. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
Add chopped onion to the same skillet and cook until softened, about 5 minutes.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, undrained Rotel, milk, salt, and pepper. Stir well.
Add the cooked spaghetti, cooked chicken, and 1 cup of cheddar cheese to the soup mixture. Stir gently to combine.
Pour the mixture into a greased 9×13 inch baking dish.
Top with the remaining 1 cup of cheddar cheese and the Monterey Jack cheese.
Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden.
Let stand for 5-10 minutes before serving.
Notes
For a make-ahead option, assemble the casserole but do not bake. Cover tightly and refrigerate for up to 2 days. Add a few extra minutes to the baking time if baking from cold.
This casserole freezes well. Freeze before baking, tightly wrapped, for up to 3 months. Thaw in the refrigerator overnight before baking.