This Rotel Chicken Spaghetti Casserole is the kind of dish that shows up at church potlucks, funeral dinners, and baby showers out here in the country, and it never goes home with its pan full. It’s a cousin to the old Midwestern chicken-and-noodles and those creamy baked casseroles that kept so many farm families fed through long winters, but with a little kick from Rotel tomatoes to wake things up. It’s the sort of recipe you make when you’ve got leftover chicken, a box of spaghetti in the pantry, and you need something warm, filling, and familiar on the table without a lot of fuss. This is comfort food that doesn’t apologize for itself—creamy, cheesy, and meant to be shared at a crowded table where folks go back for seconds and then ask for the recipe.
This casserole plays nicely with all the old standbys. A simple green salad with a tangy vinaigrette helps cut through the richness, and a side of buttered green beans or steamed broccoli adds a little color to the plate. If you grew up like I did, you might set it out with sliced tomatoes and cucumbers in vinegar or a bowl of coleslaw for some crunch. Warm dinner rolls, cornbread, or even just buttered toast are perfect for scooping up the creamy sauce that clings to the spaghetti. For a bigger spread, add a dish of fruit salad or applesauce and finish with something simple for dessert—maybe brownies or a pan of bar cookies, just like the church ladies used to do.
Rotel Chicken Spaghetti CasseroleServings: 6-8 servings
Ingredients
8 ounces dry spaghetti (about half a 16-ounce box), broken in half
3 cups cooked chicken, shredded or diced
1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup (or another cream of chicken)
1 cup chicken broth (plus more as needed)
2 cups shredded cheddar cheese, divided
1/2 cup chopped onion (fresh or frozen)
1/2 cup chopped green bell pepper (optional but traditional)
2 tablespoons butter or oil (for sautéing vegetables, optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika or regular paprika (optional, for color)
Nonstick cooking spray or a little butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter.
Cook the spaghetti in a large pot of well-salted boiling water until just al dente, 1–2 minutes shy of the package directions. Drain and set aside. You don’t want it mushy, as it will cook more in the oven.
If using fresh onion and bell pepper, melt the butter or heat the oil in a skillet over medium heat. Sauté the onion and bell pepper until softened, about 5–7 minutes. Remove from heat.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel (with its juices), 1 cup of the chicken broth, garlic powder, onion powder, salt, pepper, and paprika if using. Stir until smooth.
Add the cooked chicken, sautéed vegetables (if you used them), and 1 1/2 cups of the shredded cheddar cheese to the bowl. Stir to combine. The mixture should be creamy and loose; if it seems too thick, add a splash or two more chicken broth.
Add the cooked spaghetti to the bowl and gently toss everything together until the pasta is well coated and the chicken and vegetables are evenly distributed.
Transfer the mixture to the prepared 9x13-inch baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking another 10–15 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit so it scoops more neatly. Serve warm, straight from the pan, with your favorite sides.
Variations & Tips
You can nudge this casserole in all sorts of directions and it will still taste like home. For a little more heat, use hot Rotel or add a pinch of cayenne pepper or some crushed red pepper flakes. If your crowd prefers things milder, use mild Rotel or even half a can, and stir in a can of plain diced tomatoes to stretch it. Any cooked chicken will do—leftover roast chicken, a store-bought rotisserie bird, or even poached chicken breasts. If you don’t care for cream of mushroom soup, just use two cans of cream of chicken. For extra creaminess, stir in 4 ounces of softened cream cheese or a splash of half-and-half. You can also swap part of the cheddar for Monterey Jack or pepper jack for a smoother melt and a little extra flavor. Add-ins like a cup of frozen peas, corn, or mixed vegetables turn this into more of a one-pan meal. If you like a crunchy topping, mix crushed buttery crackers or seasoned bread crumbs with a tablespoon or two of melted butter and sprinkle over the cheese before baking. This recipe also freezes well: assemble the casserole, cover tightly, and freeze before baking; when you’re ready to use it, thaw in the refrigerator and bake until hot and bubbly, adding a bit of extra broth if it seems dry.
