Description
A comforting chicken spaghetti casserole loaded with creamy sauces, tender chicken, and zesty Rotel tomatoes.
Ingredients
- 3 cups boneless skinless chicken breasts (cooked and diced)
- 16 ounces spaghetti noodles (broken into thirds)
- 21 ounces cream of chicken soup (two 10.5-ounce cans)
- 10 ounces can of RoTel tomatoes (undrained)
- 6 ounces cream cheese
- 3 cups cheddar cheese
- 10 ounces evaporated milk
- 1 tablespoon ranch dressing (dry mix)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
- Cook spaghetti noodles according to package instructions in well-salted water, then drain.
- In a large pot, combine undrained Rotel tomatoes, cream of chicken soup, evaporated milk, and cream cheese; heat over low, stirring until cream cheese melts.
- Add powdered ranch dressing, cooked chicken, and drained spaghetti; mix until evenly coated.
- Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
- Bake uncovered for 20-30 minutes until hot and bubbly, then broil for 3-4 minutes for a golden-brown top.
Notes
Consider using leftover rotisserie chicken for quicker preparation. Taste the sauce before mixing in chicken and pasta to adjust seasoning if needed.
