Out Of This World Rotel Chicken Spaghetti

A delicious, easy to make casserole with spaghetti, chicken, Rotel tomatoes and chilie, cream cheese, sour cream and cheddar cheese. A great dish for potlucks, covered dish suppers or when you're feeding a crowd!

5 from 16 reviews

Out Of This World Rotel Chicken Spaghetti

Out Of This World Rotel Chicken Spaghetti is a family favorite one-pan meal. Made with tender chicken, tomatoes and green chilies tossed in a creamy, cheesy sauce, this is pasta casserole taken to a whole new level! This easy to make recipe is always a hit at the supper table, potlucks and makes a great freezer meal.

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Pasta

Cuisine: American

Servings:

Calories: 451kcal

Author: Donya Mullins

Ingredients

3 chicken breasts - cooked and shredded
1 pound spaghetti
2 10 ounce cans Rotel tomatoes and chilies
8 ounces cream cheese (1 block)
1 cup sour cream
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
2 ½ cups shredded cheddar cheese
1 cup crushed tortilla chips

Instructions

Heat oven to 450 degrees. Prepare a baking pan with parchment paper or foil. Season chicken with salt and pepper and place on the pan. Roast in the oven for 15 to 20 minutes until done and chicken is no longer pink. To check that chicken is done, use a meat thermometer that registers 160-170 degrees. Remove from oven, and shred using 2 forks.
While chicken is baking, cook pasta according to package directions. When done, drain and set aside.
Heat oven to 350 degrees. Lightly coat an 11x17 inch baking dish with cooking spray. Set aside.
To a large pot, over medium-low heat, add cooked chicken, cream cheese, sour cream, both cans of Rotel tomatoes and chilies, cumin, salt, garlic and, onion powder. Stir together until cream cheese is melted. Add-in 2 cups of cheddar cheese and stir. Add cooked pasta and stir together until noodles are coated. Pour into prepared baking dish. Sprinkle top of casserole with crushed tortilla chips and remaining ½ cup of cheddar cheese.
Bake in the oven for 20 - 25 minutes until heated through and top of casserole is golden brown and cheese is melted.
Remove from oven and serve.

Notes

Recipe Variations:

Cheese Swaps: Colby Jack cheese or a combination of pepper jack and cheddar cheese works, too!

Add Veggies: You can add roasted broccoli or mushrooms to power pack this pasta casserole.

To Freeze: This recipe makes a great freezer meal. To make sure it turns out properly, assemble it, leaving off the crushed tortilla chips and cheese. Cover the casserole with foil and freeze. You can keep it frozen for up to 3 months. When you're ready to enjoy it, just thaw in the fridge, add the crushed chips and cheese then bake, uncovered for about 30 minutes until the top is golden brown and the casserole is hot.

Leftovers: store leftovers in an airtight container for up to 4 days. Reheat in the oven or in the microwave.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition