Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup spaghetti
- 1 can Rotel diced tomatoes with green chilies
- 1 cup cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Cook the spaghetti: Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the chicken mixture: Combine cooked chicken, Rotel diced tomatoes, cream of mushroom soup, and sour cream. Mix well.
- Combine with spaghetti: Add cooked spaghetti to the chicken mixture and stir until coated.
- Assemble the casserole: Transfer the spaghetti mixture to a baking dish and top with shredded cheddar and Monterey Jack cheese.
- Bake: Bake at 350°F (175°C) for 25-30 minutes until cheese is melted and bubbly.
Tips and Variations
- Add some heat: Add diced jalapeños or red pepper flakes for an extra kick.
- Use different cheese: Experiment with different types of cheese, such as Pepper Jack or Colby Jack.
- Make it a one-pot meal: Serve with a side salad or garlic bread for a complete meal