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Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the cream of chicken soup, cream cheese, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in the Rotel tomatoes, cooked chicken, and both cheeses.
- Add the cooked spaghetti and gently toss until evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 30–35 minutes, until hot, bubbly, and lightly golden on top.
- Let rest for 5 minutes before serving. Garnish if desired.
Variations
- Use Hot Rotel for extra heat or mild Rotel for a gentler flavor.
- Substitute rotisserie chicken for convenience and added flavor.
- Add sautéed bell peppers or onions for extra texture.
- Top with crushed buttery crackers or breadcrumbs for a crispy finish.
Tips
- Soften the cream cheese fully for the smoothest sauce.
- Slightly undercook the spaghetti so it doesn’t get too soft while baking.
- Letting the casserole rest helps it set and makes serving easier.
- This dish reheats well and is just as comforting the next day.
