Best Rotisserie Chicken Spaghetti Bake Recipes

CHICKEN SPAGHETTI CASSEROLE

Chicken Spaghetti Casserole image

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Provided by Blair Lonergan

Categories Dinner

Time 1h15m

Number Of Ingredients 11

Ingredients

16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
½ cup diced green bell pepper
½ cup diced celery
½ cup diced onion
1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
1 ½ cups grated cheddar cheese, divided
1 cup finely-diced or grated Velveeta cheese
Salt and pepper, to taste

Steps:

Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g

ROTISSERIE CHICKEN SPAGHETTI CASSEROLE

Rotisserie Chicken Spaghetti Casserole image

This is one of those casseroles with many versions. What makes mine somewhat different is the use of rotisserie chicken, there are also no tomatoes, as well as some other slight differences. This is a kid pleaser and makes a nice potluck dish. If you can't find the chicken soup with herbs in it, just use regular Cream of Chicken and add a bit of dried herbs (perhaps 1 tsp of mixed dried green herbs). I used the reduced sodium versions of the soup because otherwise the sauce base can be too heavy and salty. If you dislike cream of mushroom, you may use a different flavor of "cream of..." soup however.

Provided by HeatherFeather

Categories Chicken

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 rotisserie-cooked chicken, skinned, deboned
1 (16 ounce) package spaghetti, cooked, drained
2 cups cremini mushrooms, sliced
1 -2 cup vidalia onion, diced
garlic powder, to taste
salt, to taste
black pepper, to taste
2 teaspoons butter (or to taste) or 2 teaspoons margarine (or to taste)
1 (10 1/2 ounce) can reduced-sodium cream of mushroom soup
1 (10 1/2 ounce) can cream of roasted chicken with herbs soup
1 cup reduced-sodium chicken broth
1 (16 ounce) package Velveeta cheese, diced
1/2 cup reduced-fat cheddar cheese, shredded

Steps:

Remove skin and bones from your rotisserie chicken and dice up all of the meat.
Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

Nutrition Facts : Calories 400.5, Fat 16.8, SaturatedFat 7.9, Cholesterol 76.1, Sodium 708.3, Carbohydrate 35.6, Fiber 1.6, Sugar 4.8, Protein 25.5