Creamy Rotel Chicken Spaghetti Casserole 🍝🍗🌶️

👩‍🍳 Instructions

1️⃣ Cook the Spaghetti 🍝

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. Drain the spaghetti and set aside.

2️⃣ Prepare the Sauce 🧴

1. In a medium saucepan, heat olive oil over medium heat.
2. Add the cream of chicken soup, Rotel (with juices), garlic powder, onion powder, and heavy cream. Stir well until everything is combined and heated through.
3. Season with salt and pepper to taste.

3️⃣ Combine the Ingredients 🍗

1. In a large bowl, combine the cooked spaghetti, shredded chicken, and the creamy sauce mixture. Stir to coat everything evenly.
2. Fold in the shredded cheddar and mozzarella cheeses, mixing until the cheese is melted and fully incorporated.

4️⃣ Assemble the Casserole 🍽️

1. Preheat your oven to 375°F (190°C).
2. Transfer the chicken and spaghetti mixture to a greased 9×13-inch baking dish.
3. Top with a little extra shredded cheese (if desired) for a melty, golden topping.

5️⃣ Bake the Casserole 🔥

1. Bake for 20–25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown on top.

6️⃣ Serve 🍽️

• Remove from the oven and let the casserole rest for a few minutes before serving.
• Garnish with fresh parsley and serve warm with a side salad or crusty bread!
  

  🌟 Tips & Variations