Description
A comforting casserole featuring a creamy blend of spaghetti, shredded chicken, and Rotel tomatoes, perfect for family gatherings or weeknight dinners.
Ingredients
- 2 cups cooked spaghetti
- 2 cups cooked and shredded chicken
- 1 can (10 oz) Rotel tomatoes and green chilies, undrained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté onions and bell peppers until soft, about 5 minutes.
- In a large mixing bowl, combine cooked spaghetti, shredded chicken, Rotel tomatoes, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir well to mix.
- Fold in half of the shredded cheddar cheese.
- Transfer the mixture to a greased 9×13 inch baking dish, and top with the remaining cheese.
- Bake for 25-30 minutes, or until bubbly and golden on top.
- Let cool slightly before serving.
Notes
For added flavor, consider using spicy Rotel tomatoes or experimenting with different cheese varieties. Allowing the casserole to rest before serving helps retain its shape.
