Rotel Chicken Casserole
Creamy, cheesy, and bursting with bold Southwestern flavors, this Rotel Chicken Casserole is the ultimate comfort food for busy weeknights! Tender shredded chicken is paired with al dente spaghetti and layered with a zesty blend of Rotel diced tomatoes with green chilies, taco-seasoned cream sauce, and a glorious topping of melted cheddar and Monterey Jack cheese. The dish is quick to prepare, requiring just 15 minutes of prep time before baking to golden perfection in the oven. Perfect for feeding a crowd, this hearty casserole is a deliciously satisfying choice that pairs well with a crisp side salad or crusty garlic bread. Simple ingredients, bold flavor—this is casserole bliss at its finest!
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Recipe Information
Ingredients
- 2 large (about 1 pound) chicken breasts
- 1 can (10 ounces) Rotel diced tomatoes and green chilies
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium, diced onion
- 1 packet (1 ounce) taco seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces, uncooked spaghetti
- 2 tablespoons butter
- 4 cups water or chicken broth
- 1 as needed cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch casserole dish with cooking spray and set aside.
In a large pot, bring 4 cups of water or chicken broth to a boil. Add the chicken breasts and cook for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, then shred it using two forks.
In the same pot, add the uncooked spaghetti and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.
Lower the heat and stir in the cream of chicken soup, sour cream, taco seasoning, Rotel tomatoes (with the liquid), salt, and pepper. Mix well until combined.
Add the shredded chicken to the skillet and stir to coat. Then, add the cooked spaghetti and 1 cup of shredded cheddar cheese. Mix everything thoroughly until evenly combined.
Pour the mixture into the prepared casserole dish, spreading it evenly. Top with the remaining 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.
Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Rotel chicken casserole with a side salad or garlic bread!
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1293 mg | 431% | |
| Sodium | 10259 mg | 446% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 33.6 g | ||
| Protein | 395.0 g | 790% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3090 mg | 238% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
