Creamy Chicken Spaghetti Bake (Print Format)
Tender chicken, creamy cheese, and zesty Rotel create a comforting spaghetti casserole everyone loves.
# Ingredients:
→ Pasta
01 -
1 lb spaghetti
→ Dairy
02 -
2 cups milk
03 -
8 oz queso blanco Velveeta or regular Velveeta
04 -
1 cup shredded cheddar cheese, divided
05 -
1/2 cup shredded mozzarella cheese
06 -
1/4 cup sour cream
→ Canned Goods
07 -
2 10.5 oz cans cream of chicken soup
08 -
1 10 oz can Rotel (diced tomatoes and green chiles)
→ Protein
09 -
3 cups cooked chicken (e.g., rotisserie chicken)
→ Toppings
10 -
3-4 tablespoons French's fried onions
→ Seasonings
11 -
Salt and pepper, to taste
12 -
Garlic and onion powder, to taste
# Steps:
01 -
Break the spaghetti in half and cook for about 2 minutes less than the package directions for al dente. Drain and return to the pot.
02 -
Add milk, cream of chicken soup, Rotel, Velveeta, 1/2 cup cheddar cheese, mozzarella cheese, sour cream, and cooked chicken to the pot. Stir continuously over medium heat until all the cheese is melted. Taste and adjust seasoning with salt, pepper, garlic, and onion powder as needed.
03 -
Spread the mixture into a greased 9x13 baking dish. Top with the remaining 1/2 cup of cheddar cheese and the fried onions. Bake in a preheated oven for about 15 minutes, or until the cheese is melted, and the onions are browned.
# Tips:
01 -
Cook the spaghetti slightly underdone as it will continue to cook when baked.