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Rotel Chicken Spaghetti Squash Casserole Recipe

Rotel Chicken Spaghetti Squash Casserole Recipe
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★★★★★

5 from 7 reviews

This Rotel Chicken Spaghetti Squash Casserole is a comforting and healthy low-carb meal featuring roasted spaghetti squash mixed with tender chicken, zesty Rotel tomatoes, and creamy dairy-free ingredients. It’s perfect for a wholesome dinner that is gluten-free, low lactose, and packed with flavor from garlic, onion, and nutritional yeast.

Ingredients

Scale

Spaghetti Squash

  • 1 medium spaghetti squash (about 2 pounds)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Chicken & Sauce

  • 3 chicken breasts, cooked and diced
  • 1 1/2 cans Rotel, drained
  • 1 container Kite Hill cream cheese (dairy-free)
  • 1 tbsp ghee
  • 1/2 cup canned unsweetened coconut milk
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt (additional)
  • 1/2 tsp pepper (additional)

Instructions

  1. Preheat and prepare casserole dish: Preheat oven to 400°F. Lightly coat an 8×11-inch casserole dish with cooking spray.
  2. Prepare spaghetti squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with 1 tsp salt and 1/2 tsp pepper.
  3. Roast the squash: Place the squash cut-side down on a baking sheet and poke holes in the skin with a fork to allow steam to escape. Roast for 30 to 40 minutes until the skin is lightly browned and the flesh is fork-tender. Time varies by size.
  4. Scrape spaghetti squash strands: Remove squash from oven and flip cut-side up. When cool enough to handle, use a fork to scrape and fluff the flesh into spaghetti-like strands. Transfer strands into a large mixing bowl.
  5. Reduce oven heat: Lower oven temperature to 350°F to prepare for baking the casserole.
  6. Prepare chicken mixture: Dice cooked chicken breasts into bite-sized pieces and add to a large skillet over medium heat. Add drained Rotel tomatoes, dairy-free cream cheese, nutritional yeast, coconut milk, ghee, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp pepper. Heat and stir for about 5 minutes until mixture is fully combined and warmed through.
  7. Combine squash and chicken mixture: Pour the warm chicken mixture over the spaghetti squash strands and mix thoroughly until well-combined.
  8. Assemble and bake casserole: Transfer the combined mixture into the prepared casserole dish. Bake at 350°F for 30 to 40 minutes until bubbly and heated through.

Notes

  • Cooking time for the spaghetti squash depends on its size; larger squash may need more roasting time.
  • For a dairy-free version, use Kite Hill or another plant-based cream cheese substitute as suggested.
  • Ghee adds flavor and richness but can be substituted with olive oil for a vegan option (adjust cream cheese accordingly).
  • Nutritional yeast provides a cheesy flavor while keeping the recipe dairy-free and vegan-friendly.
  • Ensure the Rotel tomatoes are well drained to avoid excess liquid in the casserole.

Nutrition

Keywords: rotel chicken casserole, spaghetti squash casserole, low carb chicken recipe, dairy-free casserole, healthy chicken casserole

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