Ingredients
Scale
- 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
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 ½ cups shredded cheddar cheese
- 1 cup crushed tortilla chips
Instructions
- Preheat oven to 450°F (232°C) and season chicken breasts with salt and pepper. Roast for 15-20 minutes.
- Cook spaghetti according to package directions, then drain.
- Lower oven temperature to 350°F (175°C) and mix shredded chicken with cream cheese, sour cream, Rotel tomatoes, and spices over medium-low heat.
- Incorporate 2 cups of shredded cheddar cheese into the chicken mixture, then fold in cooked spaghetti.
- Pour mixture into a baking dish, top with crushed tortilla chips and remaining cheese. Bake for 20-25 minutes.
Notes
Ensure spaghetti remains slightly firm for the casserole.
Feel free to adjust spices for desired heat level.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 900
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 85