Easy Chicken Spaghetti with Rotel
Ingredients:
3 cups boneless skinless chicken breasts, cooked and diced
16 ounces spaghetti noodles, broken into 3 pieces
21 ounces cream of chicken soup (two 10.5-ounce cans)
10 ounces can of RoTel Tomatoes, tomatoes with green chiles, undrained
6 ounces cream cheese
3 cups cheddar cheese, shredded
10 ounces evaporated milk
1 tablespoon ranch dressing mix (dry)
Instructions:
Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish with nonstick cooking spray, set aside.
Cook the spaghetti noodles in well-salted water according to package directions. Drain and set aside.
In a large pot, combine the RoTel tomatoes (undrained), cream of chicken soup, evaporated milk, and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
Add the powdered ranch dressing, shredded chicken, and cooked pasta. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
For a golden brown top, tuck the casserole under the broiler for 3-4 minutes.
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
