Creeach Fam Recipes

Out Of This World Rotel Chicken Spaghetti

12 servings


10 minutes

active time

55 minutes

total time


3 chicken breasts - cooked and shredded

1 pound spaghetti

2 10 ounce cans Rotel tomatoes and chilies

8 ounces cream cheese (1 block)

1 cup sour cream

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

2 1/2 cups shredded cheddar cheese

1 cup crushed tortilla chips


Heat oven to 450 degrees. Prepare a baking pan with parchment paper or foil. Season chicken with salt and pepper and place on the pan. Roast in the oven for 15 to 20 minutes until done and chicken is no longer pink. To check that chicken is done, use a meat thermometer that registers 160-170 degrees. Remove from oven, and shred using 2 forks.

While chicken is baking, cook pasta according to package directions. When done, drain and set aside.

Heat oven to 350 degrees. Lightly coat an 11x17 inch baking dish with cooking spray. Set aside.

To a large pot, over medium-low heat, add cooked chicken, cream cheese, sour cream, both cans of Rotel tomatoes and chilies, cumin, salt, garlic and, onion powder. Stir together until cream cheese is melted. Add-in 2 cups of cheddar cheese and stir. Add cooked pasta and stir together until noodles are coated. Pour into prepared baking dish. Sprinkle top of casserole with crushed tortilla chips and remaining 1/2 cup of cheddar cheese.

Bake in the oven for 20 - 25 minutes until heated through and top of casserole is golden brown and cheese is melted.

Remove from oven and serve.


Serving Size



451 kcal

Total Fat

22 g

Saturated Fat

11 g

Unsaturated Fat

7 g

Trans Fat

0.01 g


90 mg


416 mg

Total Carbohydrate

37 g

Dietary Fiber

2 g

Total Sugars

3 g


25 g

12 servings


10 minutes

active time

55 minutes

total time
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