Next, in a mixing bowl, combine the cooked chicken, Rotel tomatoes, cream of chicken soup, sour cream, sautéed onions, bell peppers, garlic powder, and onion powder. Stir everything together until it’s well mixed. Once the spaghetti is done, drain it and add it directly to the creamy mixture. Gently fold the spaghetti in until it’s fully coated. The creamy texture is just what you want!
Now, preheat your oven to 350°F (175°C). Pour the entire mixture into a greased 9×13-inch baking dish. Don’t forget to spread it out evenly! Top it all off with shredded cheese—my favorite part! I always go for a generous layer because, let’s be honest, more cheese is never a bad thing. Cover the dish loosely with aluminum foil and pop it in the oven for about 25 minutes.
After 25 minutes, remove the foil and let it bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. The aroma will fill your kitchen and have everyone gathering around, eagerly awaiting the first bite. Once you pull it out of the oven, let it sit for a few minutes to set, and then dig in!
Pro Tips for Best Results
I tested this casserole three ways to find the best method for cooking the chicken. The simplest option is using rotisserie chicken, which saves time but still delivers on flavor. If you’re feeling a bit adventurous, you can bake your chicken in the oven with some spices to add a bit more flavor. I found that poaching the chicken also resulted in a juicy and tender final product.
When it comes to the cheese, I like to mix kinds. For example, I often use a blend of sharp Cheddar and Monterey Jack for a more complex flavor profile. If you can, try adding some grated Parmesan to the mix for that extra depth—trust me, it makes a difference!
And if you’re looking to lighten this dish up a bit, consider substituting Greek yogurt for the sour cream. It adds a nice tang without sacrificing creaminess. Plus, it’s a great way to sneak in some extra protein!
Common Mistakes to Avoid
One mistake I made the first time I tried this recipe was overcooking the pasta. Be sure to cook it al dente, as it will continue to cook in the oven. If it’s too soft beforehand, you’ll end up with mushy spaghetti, and nobody wants that! (See the next page below to continue…)