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Chicken Spaghetti is a timeless comfort classic casserole. This is my spin on it, using just a little kick from Ro*Tel Tomatoes and chilies.

Mom's Chicken Spaghetti Recipe

Chicken Spaghetti is a timeless comfort classic casserole. This is my spin on it, using just a little kick from Ro*Tel Tomatoes and chilies.
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Course: Main Course
Cuisine: American
Keyword: Casserole, Classics, Comfort Food, Family Friendly, Freezer Friendly
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: Little Home in the Making

Ingredients

  • 4 cups Cooked, Shredded Chicken
  • 2 10oz cans Cream of Mushroom Soup or 2 ⅔ cups homemade
  • 1 10oz can Ro*Tel Tomatoes and Chilies undrained
  • 2 ¾ cups Shredded Cheddar Cheese
  • 1 tsp. Seasoning Salt
  • 1 tsp. Chili Powder
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ¼ tsp. Ground Black Pepper
  • 1 lb Dry Spaghetti broken into thirds

Instructions

  • Preheat the oven to 350F and grease a 9X13 glass baking dish.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, combine the chicken, cream of mushroom soup, Ro*Tel tomatoes, 2 cups of the shredded cheese, and the seasonings in a very large bowl.
  • Once the water is brought to a boil, cook the spaghetti until al dente, about 9 minutes.
  • Drain the spaghetti in a colander.
  • Add the cooked and drained spaghetti to the soup and chicken mixture. Toss well to combine.
  • Pour the mixture into the prepared baking dish, and spread it out evenly.
  • Sprinkle the remaining ¾ cup of shredded cheese on top of the casserole, cover and bake for 20-30 minutes, or until bubbly and the cheese is melted.
  • Serve and enjoy!