Ingredients
Scale
- 16 ounces spaghetti
- 1.5 lbs shredded chicken
- 3/4 cup cheddar cheese (divided)
- 1 tsp onion powder
- 1 tsp garlic powder
- 8 ounces cream cheese, softened
- 10 1/2 ounces cream of chicken soup
- 10 1/2 ounces cream of mushroom soup
- 10 ounces diced Rotel tomatoes with green chilies
- 16 ounces processed cheese (divided)
- 1/3 cup milk
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente per package directions. Drain, rinse with warm water, and set aside.
- In a large bowl, combine softened cream cheese, cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, and diced tomatoes with green chilies. Stir until smooth.
- Add shredded chicken, half the cheddar cheese, and half the processed cheese to sauce. Mix until chicken is evenly coated.
- Add cooked spaghetti to sauce mixture. Fold together gently until every strand is coated.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour spaghetti mixture into dish, spreading evenly.
- Sprinkle remaining cheddar and processed cheese over the top for full coverage.
- Bake uncovered 25-30 minutes until cheese is melted and bubbly. Optional: broil last 2-3 minutes for golden crust.
- Rest 5 minutes before serving to help cheese set.
Notes
- Use rotisserie chicken for a time-saving option.
- Store leftovers in an airtight container for up to 3 days.
- Adjust the spice level by using mild or hot Rotel tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg