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Whole30 Rotel Chicken Spaghetti Squash Casserole

KMFPW30
June 5, 2020 | Author: Ashley McCrary

My new Whole30 Rotel Chicken Spaghetti Squash Casserole will easily become a staple on you weekly menu. It is filled with dairy free cream cheese, chicken, spaghetti squash, rotel, coconut milk, and nutritional yeast. It is creamy, filling and out of this world delicious. But wait, there is more good news! It’s Keto, Paleo and Whole30 complaint.

Whole30 Rotel Chicken Spaghetti

Growing up, my momma would always make Rotel Chicken Spaghetti Casserole with crushed Doritos on the top. It was honestly one of my favorite recipes from my childhood and I crave it on occasion. Although the original recipe will always hold a special place in my heart, I wanted to create a healthier version for my family. This one come pretty darn close to tasting the same as my mother’s recipe. I did have to omit the Doritos from my new recipe, but it really didn’t really make a big impact to the taste.

Whole30 Rotel Chicken Spaghetti
chicken Rotel Spaghetti

Are Nut Cheeses Whole30 Compliant?

This is a question that is asked a lot by the Whole30 community. Below is Whole30 creator, Melissa Urban’s answer:

“Nut cheeses and dips ARE compliant on the program, with a strong caveat that these should be used with caution, especially if you know you rely on cheese as a comfort or stress-relieving food, OR if cheese is a trigger for other food cravings (like wine or crackers). As with Larabars or almond butter, Whole30 HQ and our Coaches all recommend that program participants use with caution, and think critically about whether including these foods in their Whole30 is a healthy choice, given their contexts and goals.”

Chicken Rotel Spaghetti

Whole30 Compliant Brands of Dairy Free Cream Cheese:

  • Kitehill
  • Nush Cheese Natural
  • Pamela Creamery Creamy Nutcheese Original
Whole30 Rotel Chicken Spaghetti Squash Casserole

Ingredients for this Whole30 Rotel Chicken Spaghetti Squash Casserole

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Rotel Chicken Spaghetti Squash Casserole (Whole30 + Keto)


  • Author: Ashley McCrary
  • Prep Time: 40 minutes
  • Cook Time: 35
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

My new Whole30 Rotel Chicken Spaghetti Squash Casserole is filled with dairy free cream cheese, chicken, spaghetti squash, rotel, coconut milk, and nutritional yeast. It is creamy, filling and out of this world delicious. Keto, Paleo and Whole30 compliant.


Scale

Ingredients

  • 1 medium spaghetti squash (about 2 pounds)
  • 1 tbsp olive oil
  • 3 chicken breast, cooked and diced
  • 1 1/2 cans rotel, drained
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1 container of Kite Hill cream cheese
  • 1 tbsp ghee
  • 1/2 cup coconut milk, canned unsweetened 
  • 3 tbsp nutritional yeast

Instructions

  1. Preheat oven to 400F and coat a casserole dish with cooking spray. 
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
  3. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  4. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
  5. Roast for 30 to 40 minutes or until lightly browned on the outside, and fork tender (Time will vary based on the size of the squash).
  6. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
  7. Place these spaghetti squash strands into a large mixing bowl.
  8. Reduce oven heat to 350F.
  9. Cut the cooked chicken breast into bite size pieces. Add to a large skillet over medium heat.
  10. Drain the cans of rotel and transfer to the chicken in the skillet along with the dairy free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee and garlic/onion powder. Heat for 5 minutes or until everything is combined.
  11. Transfer the chicken mixture to the spaghetti squash and mix together.  
  12. Pour into a lightly greased 8×11 casserole dish.
  13. Bake on 350F for 30-40 minutes until bubbling and heated through. 

Notes

  • This will last in the fridge for up to 5 days in an air tight container. 
  • Freeze up to 2 months. 
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Whole30, Keto, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 237
  • Sugar: 4
  • Sodium: 439
  • Fat: 13
  • Carbohydrates: 9.5
  • Fiber: 3
  • Protein: 15

Keywords: Rotel Chicken Spaghetti, Whole30 Recipes, Keto Recipes, Healthy Recipes, Rotel Spaghetti, Spaghetti

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Chicken Rotel Spaghetti

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65 thoughts on "Whole30 Rotel Chicken Spaghetti Squash Casserole"

  1. Shara Ballstaedt says:

    Made this on recipe and it was a hit. My husband took it to work and everyone that walked by asked about it and said it smelled delicious. I also added a little cumin.

    1. Ashley McCrary says:

      I love the idea of adding cumin. Thank you so much for trying.

  2. Tiffany says:

    What would be a good sub for the coconut milk? I have a coconut allergy. Please and thank you!

    1. Ashley McCrary says:

      You can do unsweetened almond milk.

  3. Erin says:

    This was delicious!! I used the chive cream cheese from Kite Hill, didn’t have Rotel so I used diced tomatoes and a can of green chilies and almond milk. I did try adding 1/2tsp of cumin as well! We will be adding this to the rotation!

    1. Ashley McCrary says:

      Yay. This is AMAZING to hear. Thank you

  4. Kimberli Fisher says:

    This is the most deliciously unhealthy tasting healthy recipe ever!!! Oh my goodness, Mac, you outdid yourself on this one!

    1. Ashley McCrary says:

      YAY! This is so exciting to hear! Thank you

  5. Gaby says:

    Made this recipe last night. OMGosh. Sooooo good!!

    1. Ashley McCrary says:

      So happy to hear this! Thank you

  6. Cindy says:

    This recipe was soooooo delicious; husband didn’t know it was Paleo! I didn’t use the coconut milk or nutritional yeast at all and it was still cheesy, creamy good! I didn’t have Kite Hill cream cheese, so I used Miyokos Vegan cream cheese. This will be added to our favorites!

    1. Ashley McCrary says:

      Hi to ya Cindy. So thrilled you loved the recipe and it has made your favorite list. You adding ingredients to the recipe to personalize the casserole for you and your husband is so what cooking is meant to be. Tweak away Cindy;-) Thank you so much for sharing.

  7. Mackenzie says:

    I have made this recipe twice now and its becoming a weekly favorite. The hubs is not usually a spaghetti squash fan but said he really likes it in this dish, even got our 5 year old to try it!

    1. Ashley McCrary says:

      Well there ya go Mackenzie……thrilled this recipe worked to please all your precious loved ones. Thank you for the kind feedback. Have a blessed weekend.

  8. Lisa Wiygul says:

    I made this exactly as written. It was very tasty and my husband liked it as well….I was a little surprised! Now ….what to do with the rest of that coconut milk!

    1. Kayla M. says:

      Lisa, I use a little bit of the extra coconut milk in my cold brew coffee for a few days!

      1. Ashley McCrary says:

        Yes! I am with you. It make a delicious creamy coffee creamer.

  9. Elizabeth Campbell says:

    I never post comments… but I HAD to come back and post about this amazing recipe. I LOVED it. Thank you so much! It’s on the meal plan again this week.

    1. Ashley McCrary says:

      YAY! This seriously made my night. Happy to hear you loved it.

  10. Ashley G says:

    I can’t wait to make this! Do you have a guess as to how much spaghetti squash is used? I want to try it with the Hearts of Palm Noodles you’ve recommended…unless you know right off the bat they wouldn’t sub well?

    1. Ashley McCrary says:

      Yes. In the recipe I said 2 pounds. You could use 2 or 3 packages of Hearts of Palm

  11. Megan says:

    OMGosh, thank you for this! I’ve never had the original, but this is by far one of the best Paleo recipes I’ve made in the last few years. I’m not normally a huge spaghetti squash fan, but I think it has the perfect texture in this casserole. I can’t wait to try some of your other recipes!

    1. Ashley McCrary says:

      So happy to hear you liked this recipe, Megan! Your comment means so much. Thank you

  12. Ashley G says:

    FABULOUS! I used hearts of palm (after hearing about it from you) and it was DELICIOUS!

  13. Heidi says:

    This was delicious! It makes a lot which is perfect for meal prep!

    1. Ashley McCrary says:

      Thank you!

  14. Janine says:

    This was so easy to make and so delicious! This will definitely be on rotation at our house!

    1. Ashley McCrary says:

      So happy to hear. Thank you

  15. Kayla M. says:

    This casserole is sooo good! The chicken breast I bought was firecracker marinated chicken from Hyvee which added the slightest kick. This meal tastes like I’m totally cheating. #comfortfood

    1. Ashley McCrary says:

      Love that touch. I bet that was super yummy! Thank you and so happy you loved it

  16. Nanette says:

    Made this for dinner, it was delicious! My family loved it! Thank you! All of your recipes I’ve made are amazing!!

  17. Mariah says:

    I’ve made so many of your recipes, and they’re all amazing, but this may be my new favorite. It’s SO so good. You would never know that it’s healthy and dairy free.

    I’ve already sent the recipe to friends and family and told them to make it ASAP.

  18. Sarah says:

    Amazing!!

    1. Ashley McCrary says:

      Thank you

  19. Linda Turner says:

    WOW, WOW, WOW! This is soooooooo good – had several “non-Keto” eaters and got rave reviews – I also used the Kate Hill Cream cheese with Chives and everything else exactly as the recipe and am just in love with your recipes. Thanks so much – Making the lettuce wraps tonight!

    1. Ashley McCrary says:

      Either will work.

  20. Camille F says:

    This recipe was AMAZING!!!! As a kid I remember dreading chicken spaghetti night while others in my family considered it their favorite meal. I am doing the clean keto challenge and decided to give it a try, and to be honest, I didn’t even associate it with the chicken spaghetti of my childhood until I was stirring everything together (lightbulb moment, haha). My one tweak: I pureed the Rotel so they could more easily incorporate with the cream cheese. This receives a top-notch review from me, and my family (not normally spaghetti squash fans) raved about it too. Chicken spaghetti is back in rotation at my house! Thanks, as always, for an outstanding recipe.

  21. Frances says:

    I made this last night and it is fabulous! So flavorful and I didn’t miss the Doritos one bit 😉

  22. Leslie says:

    This recipe was divine! My whole entire picky family loved it! I even took it to a friend’s house who is doing the 28 say challenge with me and she raved about it too! Thanks for sharing!

    1. Ashley McCrary says:

      YAY! Thank you Leslie

  23. Kylie says:

    So so good!! My husband who loves all things dairy approved of dinner tonight as well!

  24. Kim says:

    I don’t have Kite cream cheese but found alternative. I don’t see how many ounces the cream cheese should be. Should it be an “container” meaning 8oz?

    1. Ashley McCrary says:

      Yes a kite hill container is 8oz. So that would work

  25. Meara Solomon says:

    This was amazing!

  26. Laura says:

    Yum! This was so good! Will definitely make it again! Added crumbled bacon on top. Delicious! My husband who sometimes doesn’t love spaghetti squash ate it and loved it.

  27. Natalie Morse says:

    Fire! So delicious. I changed the cheeses a little bit and used half shredded cheddar. So good though. You forget you are eating vegi’s and cheese.

    1. Ashley McCrary says:

      So happy to hear it was a hit! Thank you

  28. Trista says:

    Great recipe!! It was devoured by my family. They could not believe that there was no cheese in this dish. Very tasty and will be on our recipe list from now on. Thank you!

    1. Ashley McCrary says:

      Trista, this is great to hear. I am so glad it was a success.

    2. Jenny says:

      I am not super strict with Whole30. Will using whipped cream cheese give it the same flavor/texture? I couldn’t find the dairy free version and can’t handle another store run today!

      1. Ashley McCrary says:

        Great question Jenny,

        Im really not sure how the whipped cream cheese would work. I’ve never tried before. Let me know your results if you use. THanks so much.

  29. Michelle says:

    This recipe is so delicious! I used Siete Spicy Vegan Queso in place of the kite hill cream cheese and nutritional yeast, since I couldn’t find them the day I went shopping. Highly recommend, even with my modifications!

    1. Ashley McCrary says:

      Love your modifications. Sounds amazing!!! Thank you

  30. Shelby says:

    This recipe looks delicious! Thanks for sharing! I can’t wait to try it. While doing some research for Whole30 I found that cheese substitutes technically aren’t Whole30 approved. So for those who are trying to complete one, hopefully this isn’t a hiccup in their journey!

    1. Ashley McCrary says:

      Actually those cheese subs are complaint. I used to be a coach and am very in tune with what’s compliant and what’s not. Be sure to check out their website. Here is an exact quote from Melissa, the founder. “Nut cheeses and dips ARE compliant on the program, with a strong caveat that these should be used with caution, especially if you know you rely on cheese as a comfort or stress-relieving food, OR if cheese is a trigger for other food cravings (like wine or crackers). As with Larabars or almond butter, Whole30 HQ and our Coaches all recommend that program participants use with caution, and think critically about whether including these foods in their Whole30 is a healthy choice, given their contexts and goals.”

  31. Shauna says:

    I am shocked how good this was, doesn’t taste healthy at all! I also used the chive kite hill, one rotisserie chicken, I can rotel and one green chili. I substituted chicken stock for the coconut milk, I feel like so many paleo recipes use cockily I get a little tired of everything tasting like coconut. It was outstanding!! I will be making more of your recipes for sure, thank you so much Ashley

    1. Ashley McCrary says:

      Thrilled to hear it was a hit Shauna. Thanks for your kind words of support.

  32. Christina says:

    This was SO good!! I have been trying tons of recipes to match a Gf/DF/SF diet and still be excited about food and this was one of those recipes that restored my faith in the process! Even my 9 year old daughter loved it (and I guarantee she had no idea it wasn’t actual dairy). The only thing I modified was cooking the chicken in the instant pot first and shredding vs dicing into cubes. Otherwise I followed everything exactly as written. Thank you so much!!

    1. Ashley McCrary says:

      Hi Christina……thrilled to hear the recipe was a success and worked nicely with your diet. Thanks for sharing. Have a wonderful day.

  33. Eileen B says:

    Such a treat! I’m a spice fanatic so put in two cans of rotel and a healthy dose of cayenne, but my goodness this was the perfect cozy meal as the weather turns to fall. Definitely would recommend and make again!

    1. Ashley McCrary says:

      So happy to hear it was a hit. Thank you

  34. Cindy says:

    Made this recently and it was Delish!! First time using Kite Hill and I was plesantly surprised! Will be adding this to the dinner rotation.

    1. Ashley McCrary says:

      So happy to hear. Thank you


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
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1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

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1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
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