Easy, fast, and everyone loved it! A friend brought us this dish as a frozen casserole which we thawed and baked before serving. My kids loved it so much I had to find the recipe! We call it queso spaghetti. With regular Rotel it was great. I’d suggest using mild Rotel if making for people who prefer a milder flavor. Used the mushroom variety of recipe #360192 and it worked great. Thanks for sharing the recipe! Update: I have made this several times. If I’m cooking chicken breasts for this recipe, I boil the spaghetti in the hot broth after removing the chicken. Adds a lot of flavor.

Ingredient

• 1 16-ounce box spaghetti, broken into 2-inch pieces
• 1 cup chicken broth
• 2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
• 2 cans cream of mushroom soup
• 1 cup sour cream
• 3 cups shredded sharp cheddar cheese, divided
• 1 4-ounce can green chilies, drained
• 1 small onion, finely diced
• 1 4-ounce can chopped pimientos, drained
• 1 teaspoon seasoning salt
• Salt and pepper to taste

How to make it :

Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.
Bake at 350 degrees for 45 minutes or until bubbly.

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