Baked Chicken Spaghetti Casserole
This Chicken Spaghetti Casserole bakes tender chicken, spaghetti noodles, and a creamy Rotel and Velveeta sauce into one bubbly, golden dinner. It comes together with simple pantry staples, and you can make it in the oven or the slow cooker depending on your day.
Servings: 8 servings
Ingredients
- 2½ - 3 cups cooked chicken breast shredded or chopped
- 1 pound spaghetti pasta
- 10 ounce Rotel original undrained
- 16 ounces Mexican Velveeta cubed (or use original)
- 10.5 ounce cream of mushroom soup
- 10.5 ounce cream of chicken soup
- 1 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 to 1 ½ cup shredded cheddar cheese or favorite cheese blend
Instructions
- Cook pasta, in salted water, according to package instructions to al dente, drain.
- Prepare 9 x 13 casserole dish by spraying lightly with cooking spray.
- Preheat oven to 350℉.
- In a large pot, add the Rotel and cubed Velveeta. Then pour in the cream of mushroom, cream of chicken, and sour cream. Add in the onion powder, garlic powder, and pepper. Keep stirring the mixture until it is smooth and melted.
- Add in the shredded or chopped chicken and noodles to the pot and stir it until combined. Taste and add salt to taste if desired.
- Pour into prepared baking dish and top with shredded cheese and bake 30 minutes or until golden and bubbly.
Notes
I don't add salt to this because the canned soups already have plenty. But you can salt to taste.
Nutrition
Serving: 1 serving | Calories: 590 kcal
Find it online:
www.soulfullymade.com/baked-chicken-spaghetti-casserole/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/baked-chicken-spaghetti-casserole/