Rotel chicken spaghetti is an easy family meal. This creamy baked pasta dish features shredded chicken, Rotel, Velveeta, and cheddar cheese.
With 8 servings, this is a go-to budget-friendly dish if you're looking to feed a crowd, perfect for Sunday family dinners.
This Rotel chicken spaghetti recipe is also easy to customize to your liking. Try the base recipe, then experiment by adding fresh jalapeño or diced green chiles.
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This recipe calls for a few staples.
- Rotel Original Diced Tomatoes & Green Chilies
- cream of mushroom soup
- shredded cheddar cheese
- Velveeta Original, cubed
- onion powder
- garlic powder
- shredded chicken breast
See the recipe card for quantities.
Preheat oven to 350ºF. Break spaghetti in half and boil until al dente, according to package directions. Drain and set aside.
In the large pot, heat the Rotel, cream of mushroom soup, 1 cup shredded cheddar, Velveeta, onion powder, garlic powder, and salt on medium-high until the cheese melts, stirring constantly.
Stir in the shredded cooked chicken breast and cooked spaghetti noodles a little bit at a time. This will help you more evenly coat the chicken and spaghetti in the cheese sauce.
Tip: If your shredded chicken is cooked from scratch, be sure to season with salt and pepper. If you are using a rotisserie chicken, you may not wish to season the chicken.
Pour the mixture into a lightly greased 9x13 baking dish. Top with the remaining cheddar cheese.
Bake for 25–30 minutes or until heated through.
Garnish with chives, parsley, or green onion (optional).
Treat this as a base recipe that you can customize to make your own ultimate comfort food. Here are a few ideas on how to perfect this Rotel chicken spaghetti recipe to fit your tastes:
- More sauce - Want it to be saucier and creamier? Add a second can of cream of mushroom.
- More veggies - This recipe is amazing with 8 ounces of sliced button mushrooms. You can cook them down in the pot before making the Rotel cheesy sauce.
- More spice - Boost the spice with a second can of rotel, one fresh jalapeño (diced and sauteed or the canned variety), and/or a can of green chiles. Rotel also comes in Hot.
You will need at least one large pot. You can boil and drain the spaghetti and then whip up the cheesy Rotel sauce in the same pot. Or, you can prepare the two items simultaneously if you have more than one pot.
You will also need a colander to strain the spaghetti.
This cheesy chicken spaghetti recipe is perfect for a 9x13 baking dish.
Store in the fridge for 3-4 days.
To make ahead, stop after you sprinkle the shredded cheddar on top. Cover tightly and store in the fridge for up to 3-4 days. Follow the baking step when ready to serve.
To freeze, stop after you sprinkle the shredded cheddar on top. Wrap tightly and freeze for up to 4 months. Defrost for 24 hours before baking.
Rotel Chicken Spaghetti
- 16 ounces spaghetti
- 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies
- 2 (10.5 oz) cans cream of mushroom soup
- 2 cups shredded cheddar cheese divided
- 8 ounces Velveeta Original cubed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 lb chicken breast seasoned, cooked, and shredded
- Preheat oven to 350ºF. Break spaghetti in half and boil until al dente, according to package directions. Drain and set aside.
- In the large pot, heat the Rotel, cream of mushroom soup, 1 cup shredded cheddar, Velveeta, onion powder, garlic powder, and salt on medium-high until the cheese melts, stirring constantly.
- Stir in the shredded cooked chicken breast and cooked spaghetti noodles a little bit at a time.
- Pour the mixture into a lightly greased 9x13 baking dish. Top with the remaining cheddar cheese. Bake for 25–30 minutes or until heated through.
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended