A creamy, cheesy Southern-style baked casserole featuring shredded chicken, spaghetti, and zesty Rotel tomatoes in a velvety cheese sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
3 cups cooked shredded chicken
12 oz spaghetti, cooked al dente
1 (10 oz) can Rotel tomatoes with green chiles, undrained
1 (10.5 oz) can cream of chicken soup
8 oz Velveeta cheese, cubed
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1 cup shredded cheddar cheese
Instructions
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Preheat oven to 350°F (175°C).
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Cook spaghetti to al dente, drain, and set aside.
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In a large saucepan, melt Velveeta and cream of chicken soup over medium heat, stirring until smooth.
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Stir in Rotel tomatoes, garlic powder, onion powder, and black pepper. Heat 2–3 minutes.
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Add cooked chicken and spaghetti to the sauce; stir to combine.
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Pour mixture into a greased 9×13-inch baking dish.
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Sprinkle shredded cheddar cheese evenly over the top.
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Bake uncovered for 25–30 minutes, until bubbly and golden.
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Let rest for 5–10 minutes before serving.