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chicken spaghetti with rotel

Chicken Spaghetti with Rotel

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This creamy chicken spaghetti with Rotel is a cheesy, Southern-style comfort food casserole made with tender shredded chicken, diced tomatoes with green chilies, and melty cheese. Perfect for busy weeknights, potlucks, and make-ahead dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups shredded chicken (about 2 large chicken breasts or rotisserie chicken)
  • 12 oz spaghetti noodles
  • 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies), undrained
  • 1 (10.5 oz) can cream of chicken soup
  • 8 oz Velveeta cheese, cubed (or 1 ½ cups shredded sharp cheddar)
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/2 cup diced onion or bell peppers (optional)

Equipment

Method
 

  1. Bring a large pot of salted water to a boil.
    Add spaghetti noodles and cook until just al dente according to package instructions.Drain and set aside.
  2. In a large mixing bowl, combine:
    Cream of chicken soup
    Milk
    Rotel (undrained)
    Cubed Velveeta
    Stir until smooth and well blended.
  3. Add shredded chicken and cooked spaghetti noodles into the sauce mixture.
    Mix gently until every strand of pasta is evenly coated with the creamy sauce.
  4. Lightly grease a 9x13-inch casserole dish.
    Transfer the mixture evenly into the dish.
    Top with 1 cup shredded cheddar cheese.
  5. Preheat oven to 350°F (175°C).
    Bake uncovered for 25 to 30 minutes until bubbly and lightly golden on top.
  6. Let the casserole rest for 5 to 10 minutes before serving to help it set and thicken.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 28gFat: 24gSaturated Fat: 12gSodium: 820mgFiber: 2g

Notes

  • Use rotisserie chicken for faster prep.
  • For extra spice, add diced jalapeños.
  • For a thicker casserole, reduce milk to ⅓ cup.
  • This recipe can be assembled up to 24 hours in advance and refrigerated before baking.

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