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Chicken Spaghetti Casserole with Rotel

Spiked with Rotel and juicy chicken, this creamy, zesty casserole is a nice change of pace from regular spaghetti!

Chicken Spaghetti Casserole with Rotel

0 from 0 votes
Recipe by Jennifer Course: Casserole, Main Courses, PastaCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

592

kcal

Spiked with Rotel and juicy chicken, this creamy, zesty casserole is a nice change of pace from regular spaghetti!

Ingredients

  • 1 box / 16 oz spaghetti

  • 1-1/2 to 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces

  • 1 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp smoked paprika

  • 2 tbsp olive oil, divided

  • 2 tbsp butter divided

  • 1 onion, chopped

  • 6 cloves garlic, minced

  • 2 tsp dried oregano

  • 2 tsp ground cumin

  • 3 tsp chili powder

  • 1 tsp ground coriander

  • 1/2 tsp red pepper flakes

  • 1 can / 10 oz Rotel, drained

  • 2 cans / 10.5 oz cream of chicken soup (undiluted)

  • 1 cup sour cream

  • 1/2 cup milk

  • 1 cup shredded pepper jack cheese

  • 1 cup shredded sharp cheddar cheese

  • fresh minced parsley, for garnish

Directions

  • Preheat the oven to 350°f.
  • Spray a 13″ x 9″ baking dish with non-stick spray.
  • Cook the spaghetti in well salted water according to package directions to just under al-dente.
  • Drain spaghetti and dry out the pasta pot.
  • Return spaghetti to the pot.
  • Toss cubed chicken with 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. smoked paprika until pieces are evenly coated.
  • In a large skillet heat 1 tbsp. olive oil and 1 tbsp. butter.
  • When hot, add chicken and brown on all sides.
  • When the chicken is fully cooked, remove it to a plate, set aside.
  • Wipe out skillet, then add 1 tbsp. of olive oil and one tbsp. of butter to the skillet.
  • When the butter is melted, add the onions and sauté over medium-low heat until tender, about 4 minutes. Add minced garlic and cook for 1 additional minute
  • Stir in oregano, cumin, chili powder, coriander, and red pepper flakes.
  • Continue to sauté until spices are fragrant, about 1 minute.
  • In a medium bowl, stir together Rotel, chicken soup, sour cream, and milk until evenly combined.
  • Add chicken, onion mixture, soup mixture, 1/2 cup of shredded pepper jack and 1/2 cup sharp cheddar to spaghetti in the pot, toss well to combine.
  • Pour into the prepared baking dish and sprinkle the rest of the cheeses evenly over the top.
  • Garnish with a little bit of fresh minced parsley.
  • Place in preheated oven and cook until sauce is bubbly and cheese is melted, about 30 minutes.
  • Let it stand for about 5 minutes.
  • Serve and enjoy!

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Nutrition Facts

8 servings per container

Serving Size1 servings


  • Amount Per ServingCalories592
  • % Daily Value *
  • Total Fat 22g 34%
    • Saturated Fat 10g 50%
    • Trans Fat 12g
  • Cholesterol 114mg 38%
  • Sodium 907mg 38%
  • Potassium 825mg 24%
  • Total Carbohydrate 54g 18%
    • Dietary Fiber 4g 16%
    • Sugars 6g
  • Protein 41g 82%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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