Nutrition Facts for Rotel chicken casserole

Rotel Chicken Casserole

Creamy, cheesy, and bursting with bold Southwestern flavors, this Rotel Chicken Casserole is the ultimate comfort food for busy weeknights! Tender shredded chicken is paired with al dente spaghetti and layered with a zesty blend of Rotel diced tomatoes with green chilies, taco-seasoned cream sauce, and a glorious topping of melted cheddar and Monterey Jack cheese. The dish is quick to prepare, requiring just 15 minutes of prep time before baking to golden perfection in the oven. Perfect for feeding a crowd, this hearty casserole is a deliciously satisfying choice that pairs well with a crisp side salad or crusty garlic bread. Simple ingredients, bold flavor—this is casserole bliss at its finest!

Nutriscore Rating: 66/100
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Image of Rotel Chicken Casserole
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Servings: 6

Ingredients

  • 2 large (about 1 pound) chicken breasts
  • 1 can (10 ounces) Rotel diced tomatoes and green chilies
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 medium, diced onion
  • 1 packet (1 ounce) taco seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 ounces, uncooked spaghetti
  • 2 tablespoons butter
  • 4 cups water or chicken broth
  • 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch casserole dish with cooking spray and set aside.

Step 2

In a large pot, bring 4 cups of water or chicken broth to a boil. Add the chicken breasts and cook for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, then shred it using two forks.

Step 3

In the same pot, add the uncooked spaghetti and cook according to package instructions until al dente. Drain and set aside.

Step 4

In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.

Step 5

Lower the heat and stir in the cream of chicken soup, sour cream, taco seasoning, Rotel tomatoes (with the liquid), salt, and pepper. Mix well until combined.

Step 6

Add the shredded chicken to the skillet and stir to coat. Then, add the cooked spaghetti and 1 cup of shredded cheddar cheese. Mix everything thoroughly until evenly combined.

Step 7

Pour the mixture into the prepared casserole dish, spreading it evenly. Top with the remaining 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.

Step 8

Place the casserole in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Rotel chicken casserole with a side salad or garlic bread!

Nutrition Facts

Serving size 3206.1 grams (3206.1g)
Amount per serving % Daily Value*
Calories 4151
Total Fat 220.60g 283%
Saturated Fat 125.60g 628%
Polyunsaturated Fat 2.40g
Cholesterol 1293mg 431%
Sodium 10259mg 446%
Total Carbohydrate 145.40g 53%
Dietary Fiber 9.80g 35%
Total Sugars 33.60g
Protein 395.00g 790%
Vitamin D 102IU 509%
Calcium 3090mg 238%
Iron 13mg 73%
Potassium 810mg 17%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%
Protein: 38.1%
Carbs: 14.0%