I made this casserole on a Tuesday night when I had leftover rotisserie chicken and absolutely no inspiration for dinner. My kids were complaining about being hungry, and I needed something fast that would actually fill them up.
I opened my pantry and saw that can of Rotel sitting there that I’d bought for some recipe I never made. Combined it with some cream of chicken soup, spaghetti, and cheese, and threw the whole thing in a casserole dish.
Twenty minutes later, my picky eater was asking for seconds. My husband said it reminded him of the chicken spaghetti his mom used to make, but with more flavor.
Now this is my go-to recipe when I need dinner on the table fast and want something that actually tastes like I put effort into it.
Why You’ll Love This Recipe
This uses ingredients you probably already have in your pantry. No special trips to the store for weird ingredients you’ll never use again.
It comes together in about fifteen minutes of prep time. Most of that is just cooking the spaghetti and mixing everything in a bowl.
The Rotel gives it just enough kick to make it interesting without being too spicy for kids. It’s that perfect balance of creamy and zesty.
One casserole feeds the whole family with plenty left over for lunch the next day. It’s hearty enough that nobody’s going to be hungry an hour later.
You can make it ahead and just pop it in the oven when you’re ready. Perfect for those crazy weeknights when you need dinner to cook itself.
Recipe Tips for Success
Don’t overcook your spaghetti since it’s going to bake in the oven. Cook it just until al dente so it doesn’t get mushy in the casserole.
Drain your Rotel well or the casserole will be watery. Give it a good shake in the strainer to get out as much liquid as possible.
Use rotisserie chicken if you want to save time. It’s already seasoned and shreds perfectly for this recipe.
Let it rest for about five minutes after baking. This helps it set up so it doesn’t fall apart when you serve it.
What You’ll Need
8 oz spaghetti, cooked and drained 2 cups cooked shredded chicken 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained 1 can (10.5 oz) cream of chicken soup ½ cup sour cream 1½ cups shredded cheddar cheese ½ teaspoon garlic powder ½ teaspoon onion powder Salt & pepper, to taste Chopped parsley (optional, for garnish)
Step by Step Instructions
1. Preheat and prep
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the spaghetti
Cook spaghetti according to package directions until al dente. Drain well and set aside.
3. Mix the sauce
In a large bowl, combine the cream of chicken soup, sour cream, drained Rotel, garlic powder, onion powder, salt, and pepper. Mix until smooth.
4. Combine everything
Add the cooked spaghetti and shredded chicken to the sauce mixture. Stir until everything is well coated.
5. Add cheese and transfer
Stir in 1 cup of the cheddar cheese, then transfer the mixture to your prepared baking dish.
6. Top and bake
Sprinkle the remaining ½ cup of cheese on top. Bake for 20-25 minutes until hot and bubbly.
7. Rest and serve
Let the casserole rest for 5 minutes, then garnish with chopped parsley if desired and serve hot.
Variations to Try
Add some frozen corn or peas to the mixture for extra vegetables. Kids usually don’t even notice them mixed in.
Try using pepper jack cheese instead of cheddar for more heat, or mix half and half for the best of both worlds.
Substitute cream of mushroom soup for cream of chicken if that’s what you have on hand. The flavor will be slightly different but still delicious.
Add some cooked bacon bits on top before baking for a smoky flavor that makes it feel even more indulgent.
Use different pasta shapes like penne or rotini if you don’t have spaghetti. Just keep the same amount by weight.
Serving Suggestions
This casserole is filling enough to be a complete meal on its own, especially with a simple side salad or some garlic bread.
Serve it with steamed broccoli or green beans to get some vegetables on the plate.
It pairs really well with cornbread or dinner rolls for soaking up that creamy sauce.
For a lighter option, serve smaller portions with a big green salad on the side.
Storage and Freezing
Leftovers keep in the refrigerator for up to 4 days and reheat beautifully in the microwave or oven.
This freezes really well before or after baking. Wrap tightly and freeze for up to 3 months.
If freezing unbaked, thaw overnight in the refrigerator and bake as directed. You might need to add 5-10 extra minutes to the baking time.
To reheat frozen cooked casserole, thaw overnight and bake covered at 350°F until heated through.
Make Substitutions
Can I use fresh chicken instead of cooked?
You’ll need to cook it first. Season and bake chicken breasts at 375°F until they reach 165°F, then shred.
What if I don’t have Rotel?
Use a can of diced tomatoes with a small can of diced green chiles. Drain both well before using.
Can I make this dairy-free?
Try using dairy-free sour cream and cheese alternatives, though the flavor and texture will be different.
What about gluten-free pasta?
Any gluten-free pasta works fine. Just cook it according to package directions and don’t overcook.
Can I use Greek yogurt instead of sour cream?
Plain Greek yogurt works as a substitute, but use the full-fat version for best results.
Frequently Asked Questions
How do I know when it’s done baking?
The casserole should be hot and bubbly around the edges, and the cheese on top should be melted and lightly golden.
Can I make this ahead of time?
Yes! Assemble everything except the final cheese topping, cover and refrigerate up to 24 hours. Add cheese and bake when ready.
Why is my casserole watery?
Make sure to drain the Rotel really well, and don’t overcook the pasta. Both can add excess moisture.
Can I double this recipe?
Absolutely! Use a larger baking dish or two 9×13 pans. The baking time might need to increase by 5-10 minutes.
What’s the best way to shred chicken?
Use two forks to pull apart warm cooked chicken, or use a stand mixer on low speed for larger quantities.
How spicy is this dish?
Rotel adds mild heat that most kids can handle. If you want it spicier, use Rotel Hot instead of Original.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 6 | Calories: 420 per serving
