A bubbling, cheesy baked pasta dinner that pulls together pantry staples into a crowd-pleasing weeknight meal. Cream of mushroom soup, Rotel tomatoes, shredded chicken, and spaghetti come together in one comforting casserole topped with golden cheddar cheese.
Ingredients
Scale:
12 oz spaghetti
3 cups cooked shredded chicken (rotisserie or leftover)
1 can cream of mushroom soup
1 can Rotel diced tomatoes with green chiles (original variety)
1 cup chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 cups shredded cheddar cheese, divided
Salt, to taste
Pepper, to taste
Instructions
Preheat your oven to 350°F and grease a baking dish.
Cook the spaghetti in well-salted water until just al dente, then drain. Do not rinse.
Sauté the diced onion and minced garlic in a pan over medium heat until soft and translucent.
Stir in the cream of mushroom soup, Rotel tomatoes, chicken broth, salt, and pepper. Mix until combined.
Add the shredded chicken and cooked spaghetti to the sauce and stir to coat everything evenly.
Mix in one cup of the shredded cheddar cheese.
Pour the mixture into the greased baking dish and spread it into an even layer.
Sprinkle the remaining cup of cheddar cheese over the top.
Bake for 25 to 30 minutes, until the casserole is bubbly and the cheese on top is golden.
Let the casserole rest for 10 minutes before serving to allow the sauce to tighten and the pasta to absorb remaining liquid.
