Ingredients
Scale
- 12 ounces dry spaghetti pasta (approx. 3/4 of the box)
- 2 cans cream of chicken soup (10 ounces each, undiluted)
- 1 can ROTEL diced tomatoes with green chilies (10 ounces, undrained)
- 1 cup sour cream
- 1/4 cup low sodium chicken broth
- 2 cups shredded Mexican cheese blend, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of crushed red pepper flakes
- 2 cups shredded rotisserie chicken breast
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees F and spray a baking dish with nonstick cooking spray.
- Boil water and cook spaghetti according to package directions. Drain and cool.
- In the same pot, mix cream of chicken soup, undrained ROTEL, sour cream, chicken broth, 1 cup cheese, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes until smooth.
- Fold in cooked spaghetti and shredded chicken until well coated.
- Transfer mixture to the baking dish, spread evenly, and top with remaining cheese.
- Cover with aluminum foil and bake for 20 minutes; remove foil and bake for an additional 5-10 minutes until cheese is melted.
- Garnish with parsley and serve hot.
Notes
For added flavor, use seasoned rotisserie chicken or favorite spices.
Feel free to customize the cheese blend by adding cheddar or pepper jack.
Let the dish rest for a few minutes after baking for better texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 80