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Rotel Chicken Spaghetti Squash Casserole Recipe

Rotel Chicken Spaghetti Squash Casserole Recipe
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★★★★★

4.8 from 10 reviews

This Rotel Chicken Spaghetti Squash Casserole is a flavorful, low-carb, and dairy-free alternative to traditional chicken casseroles. Combining roasted spaghetti squash strands with juicy chicken breast, zesty Rotel tomatoes, and creamy Kite Hill dairy-free cream cheese, this dish is both comforting and nutritious. Perfect for weeknight dinners, it’s packed with protein and healthy fats, enhanced by warm spices and nutritional yeast for a cheesy, savory punch.

Ingredients

Scale

Main Ingredients

  • 1 medium spaghetti squash (about 2 pounds)
  • 3 chicken breasts (cooked and diced)
  • 1 1/2 cans Rotel tomatoes (drained)
  • 1 container Kite Hill cream cheese (dairy-free)

Seasonings and Fats

  • 1 tbsp olive oil
  • 1 tbsp ghee
  • 1/2 cup canned unsweetened coconut milk
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper

Instructions

  1. Preheat and Prepare Casserole Dish: Preheat your oven to 400°F (200°C) and lightly coat an 8×11 casserole dish with cooking spray to prevent sticking.
  2. Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and fibrous ribbing carefully to create hollow halves for roasting.
  3. Season the Squash: Drizzle the inside of each squash half with olive oil, then sprinkle with salt and pepper evenly over the surface to enhance the flavor.
  4. Pierce and Roast: Place the squash halves cut side down on a baking sheet and use a fork to poke several holes in the skin to allow steam to escape while roasting. Roast for 30 to 40 minutes until the underside is lightly browned and the flesh is fork tender.
  5. Cool and Scrape Strands: Remove from the oven and flip the squash halves cut side up. Once cool enough to handle, use a fork to scrape out the spaghetti-like strands from the flesh into a large mixing bowl.
  6. Reduce Heat: Lower the oven temperature to 350°F (175°C) in preparation for baking the casserole.
  7. Cook Chicken Mixture: Dice the cooked chicken breasts into bite-sized pieces and add them to a large skillet over medium heat. Add the drained Rotel tomatoes, Kite Hill cream cheese, nutritional yeast, coconut milk, ghee, salt, pepper, garlic powder, and onion powder. Stir well and heat for about 5 minutes until all ingredients are thoroughly combined and warmed through.
  8. Combine Squash and Chicken: Pour the warm chicken mixture into the bowl with the spaghetti squash strands and gently mix to blend all ingredients evenly.
  9. Assemble Casserole: Transfer the combined mixture into the prepared casserole dish, spreading it out evenly.
  10. Bake the Casserole: Bake in the oven at 350°F (175°C) for 30 to 40 minutes until the casserole is hot, bubbling, and slightly golden on top.
  11. Serve: Remove the casserole from the oven, allow it to cool for a few minutes, then serve warm for a delicious meal.

Notes

  • Ensure the spaghetti squash is cooked until tender but not mushy for the best texture.
  • If fresh Rotel tomatoes are unavailable, you can substitute with diced tomatoes and chopped green chilies drained well.
  • This casserole can be prepared ahead of time by mixing and storing in the refrigerator, then baked fresh before serving.
  • Leftovers store well in an airtight container in the fridge for up to 3 days.
  • To make this recipe vegan, substitute chicken with a plant-based protein like tofu or tempeh.

Nutrition

Keywords: Rotel Chicken Casserole, Spaghetti Squash Recipes, Low Carb Chicken Bake, Dairy-Free Chicken Casserole, Healthy Chicken Casserole

Find it online: https://victoriablair.com/rotel-chicken-spaghetti-squash-casserole-recipe/