Creamy Rotel Chicken Spaghetti Bake
A classic, creamy chicken spaghetti made with Rotel tomatoes, tender pasta, and melty cheese. This easy baked casserole is a comforting family favorite and perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 Servings
- Category: Dinner
- Cuisine: American
Ingredients
- 1 lb angel hair pasta
- 2 cups chopped cooked chicken (optional – grilled or rotisserie works great)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can Rotel diced tomatoes with green chiles, undrained
- 1 cup plain greek yogurt (or sour cream)
- Grated Parmesan cheese, for sprinkling
- Shredded Mexican-blend cheese, for sprinkling
Instructions
- Preheat oven to 350°F.
- Cook angel hair pasta in a large pot according to package directions. Drain well.
- In the same pot, add the cooked pasta, chicken (if using), cream of chicken & mushroom soups, Rotel tomatoes, and greek yogurt (or sour cream.) Stir until evenly combined.
- Transfer the mixture to a greased 9×13 baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle the top with Parmesan cheese and Mexican-blend cheese.
- Return to the oven and bake uncovered just until the cheese is melted, about 5–10 minutes.
- Serve warm.
Notes
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This recipe is great for using leftover or rotisserie chicken, but it’s also delicious without meat.
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For extra flavor and texture, try stirring in sautéed mushrooms, diced onions, bell peppers, or a handful of fresh spinach before baking.
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You can also add a little heat with extra Rotel, diced jalapeños, or a pinch of red pepper flakes.
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Leftovers reheat well and can be stored in the refrigerator for up to 3 days.