Easy Rotisserie Chicken Spaghetti Casserole
This Easy Rotisserie Chicken Spaghetti Casserole is creamy, cheesy, and perfect for busy weeknights. Made with rotisserie chicken and simple pantry ingredients, this shortcut dinner comes together fast and bakes into a comforting family favorite.
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Servings: 8 servings
Calories: 761kcal
Ingredients
- 12 oz spaghetti, broken in half
- 2-3 cups rotisserie chicken, shredded
- 10.5 oz can cream of chicken soup
- 10 oz can Rotel diced tomatoes with green chiles, undrained
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup chicken broth
- 2 cups shredded cheddar cheese, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Directions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, mix together cream of chicken soup, Rotel (with juices), cream cheese, sour cream, and chicken broth until smooth.
- Stir in garlic powder, onion powder, salt, and black pepper.
- Add shredded rotisserie chicken, cooked spaghetti, and 1 1/2 cups of the cheddar cheese. Mix until well combined.
- Pour mixture into prepared baking dish and spread evenly.
- Top with remaining 1/2 cup shredded cheese.
- Bake uncovered for 20–25 minutes, or until hot and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use any rotisserie chicken, including a mix of white and dark meat.
- Swap cheddar cheese for Colby Jack or a Mexican blend if desired.
- For a creamier casserole, add an extra 1/4 cup sour cream.
Nutrition Facts
Serving: 1 serving | Calories: 761 kcal | Carbohydrates: 64 g | Protein: 27 g | Fat: 44 g | Saturated Fat: 17 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 14 g | Trans Fat: 0.02 g | Cholesterol: 98 mg | Sodium: 3264 mg | Potassium: 459 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1361 IU | Vitamin C: 4 mg | Calcium: 308 mg | Iron: 5 mg
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