Rotel Chicken Spaghetti Squash Casserole Recipe
This Rotel Chicken Spaghetti Squash Casserole is a delicious, low-carb alternative to traditional pasta casseroles. Using roasted spaghetti squash strands combined with tender chicken, zesty Rotel tomatoes, dairy-free cream cheese, and nutritional yeast, this flavorful dish is both comforting and nutritious. Perfect for a family dinner or meal prepping, it’s easy to make and packed with savory flavors.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash (about 2 pounds)
- 1 tbsp olive oil
- 3 chicken breasts (cooked and diced)
- 1 1/2 cans Rotel tomatoes (drained)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1 container Kite Hill dairy-free cream cheese
- 1 tbsp ghee
- 1/2 cup canned unsweetened coconut milk
- 3 tbsp nutritional yeast
Instructions
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C) and coat an 8×11-inch casserole dish with cooking spray to prevent sticking.
- Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds and fibrous ribbing with a spoon.
- Season the Squash: Drizzle the inside of each squash half with olive oil, then sprinkle with salt and pepper evenly.
- Roast the Squash: Place the squash halves cut side down on a baking sheet. Poke holes on the skin side with a fork to allow steam to escape. Roast in the oven for 30 to 40 minutes, or until the skin is lightly browned and the flesh is fork-tender.
- Scrape the Squash Strands: Remove the squash from the oven and flip them cut side up. Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, transferring them into a large mixing bowl.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) for the casserole baking step.
- Cook the Chicken Mixture: Cut the cooked chicken breasts into bite-sized pieces and place into a large skillet over medium heat. Add the drained Rotel tomatoes, dairy-free cream cheese, nutritional yeast, coconut milk, salt, pepper, garlic powder, onion powder, and ghee. Stir and heat for about 5 minutes until everything is well combined and warm.
- Combine Squash and Chicken Mixture: Pour the chicken and sauce mixture over the spaghetti squash strands in the mixing bowl and mix thoroughly to combine all ingredients evenly.
- Assemble and Bake the Casserole: Transfer the combined mixture into the prepared casserole dish. Bake in the oven at 350°F for 30 to 40 minutes until bubbly and heated through.
Notes
- Cooking times for spaghetti squash may vary depending on size; check for tenderness with a fork.
- Using dairy-free cream cheese and coconut milk makes this recipe suitable for lactose-intolerant individuals.
- Ghee can be substituted with olive oil or butter if preferred.
- Ensure chicken is fully cooked before beginning the recipe.
- For added texture, you can sprinkle extra nutritional yeast on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Rotel chicken casserole, spaghetti squash casserole, low-carb casserole, dairy-free chicken casserole, healthy casserole recipe
