Easy Chicken Spaghetti Recipe with Rotel
Loaded with tender chicken in an amazing creamy cheese sauce, this casserole is the ultimate comfort food! It's a delicious recipe and is a huge hit with the whole family
Ingredients
- 3 cups boneless skinless chicken breasts (cooked and diced)
- 16 ounces spaghetti noodles (break into 3 pieces)
- 21 ounces cream of chicken soup (that's two 10.5 ounce cans)
- 10 ounces can of RoTel Tomatoes (tomatoes with green chiles, undrained)
- 6 ounces cream cheese
- 3 cups cheddar cheese
- 10 ounces evaporated milk
- 1 tablespoon ranch dressing ((dry mix))
Directions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
- 2
Cook the spaghetti noodles in well salted water according to package directions. Drain and set aside.
- 3
In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
- 4
Add the powdered ranch dressing, shredded chicken and cooked pasta. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
- 5
Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
- 6
Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.