Creamy Chicken Spaghetti Bake
A comforting and creamy casserole combining tender chicken, melted cheeses, zesty tomatoes, and perfectly cooked spaghetti, baked to golden perfection with a crispy onion topping.
Equipment
- 1 large pot
- 1 9x13 baking dish
- 1 oven
- 1 wooden spoon or spatula
Ingredients
- 1 lb spaghetti
- 2 cups milk
- 8 oz queso blanco Velveeta or regular Velveeta
- 1 cup shredded cheddar cheese divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sour cream
- 2 10.5 oz cans cream of chicken soup
- 1 10 oz can Rotel (diced tomatoes and green chiles)
- 3 cups cooked chicken e.g., rotisserie chicken
- 3-4 tablespoons French's fried onions
- Salt and pepper to taste
- Garlic powder to taste
- Onion powder to taste
Instructions
- Break the spaghetti in half and boil for about 2 minutes less than the package instructions until al dente. Drain and return pasta to the pot.
- Add milk, cream of chicken soup, Rotel, Velveeta, half of the cheddar cheese, mozzarella cheese, sour cream, and cooked chicken to the pot.
- Stir over medium heat continuously until all cheeses melt and the mixture is smooth. Season with salt, pepper, garlic powder, and onion powder to taste.
- Spread the mixture evenly into a greased 9x13 baking dish.
- Top with remaining cheddar cheese and French's fried onions.
- Bake in a preheated oven at 350°F for about 15 minutes until cheese melts and onions turn brown.
Notes
- Cook pasta slightly underdone to avoid overcooking during baking.
- Use rotisserie chicken for convenience.
- Store leftovers in the fridge up to 3 days.
- Reheat covered to retain moisture.