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Chicken spaghetti casserole is plated on a white plate. Sitting next to a striped towel on a marble countertop.
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Baked Chicken Spaghetti with Rotel

Fast yet delicious, comforting yet simple - chicken spaghetti is the type of meal busy moms thought they could only dream about.
Prep Time20 minutes
Cook Time29 minutes
Course: dinner
Cuisine: American
Keyword: chicken spaghetti
Servings: 8 servings
Author: Karli Bitner

Ingredients

  • 1 (16 oz) box spaghetti, cooked al dente
  • 8 oz cream cheese
  • 1 can cream of chicken soup
  • 1 can rotel
  • 1/2 tsp salt
  • 2 cups diced or shredded chicken (rotisserie)
  • 1/2 cup shredded cheese

Instructions

  • Preheat the oven to 350°F.
  • Boil the spaghetti noodles until al dente.
  • While the pasta is boiling, stir together the sauce. In a LARGE microwave safe bowl, warm the cream cheese In the microwave for 30 seconds on 50 percent power until you can stir it smooth.
  • Using an electric hand mixer, add in the cream of chicken soup, mixing until well combined.
  • Add the rotel (no need to drain), and mix.
  • Lastly, season with salt.
  • Once the pasta is cooked, drain the pasta and then add it to the sauce bowl. Add the cooked chicken, as well. Stir to evenly coat.
  • Pour the pasta into a baking dish and top with the shredded cheese.
  • Bake uncovered at 350° F for 30 minutes or until the sauce is bubbling and the cheese has melted.
  • Enjoy!

Nutrition

Calories: 163kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 551mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 558IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg