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Rotel chicken spaghetti being scooped out of a baking dish by a wooden spoon.
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4.81 from 31 votes

Easy Rotel Chicken Spaghetti

This easy Rotel chicken spaghetti recipe with shredded chicken, Rotel, Velveeta, and cheddar cheese is an easy family meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 8 people
Calories: 575kcal
Author: Kelsey Smith
Cost: $13

Equipment

Ingredients

  • 16 ounces spaghetti
  • 1 can Rotel Original Diced Tomatoes & Green Chilies (10-ounce can)
  • 2 cans cream of mushroom soup (10.5 ounce cans)
  • 2 cups shredded cheddar cheese divided
  • 8 ounces Velveeta Original cubed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 pounds chicken breast seasoned, cooked, and shredded
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (177ºC). 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 soups, 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 to 30 minutes or until heated through.

Notes

If your shredded chicken is cooked from scratch, be sure to season it with salt and pepper.
If you use rotisserie chicken, you may not wish to season the chicken. When stirring in the shredded chicken and cooked spaghetti, mix them in small amounts to make it easier to coat the chicken and noodles.
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.

Nutrition

Calories: 575kcal | Carbohydrates: 53g | Protein: 48g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1461mg | Potassium: 865mg | Fiber: 3g | Sugar: 5g | Vitamin A: 656IU | Vitamin C: 6mg | Calcium: 400mg | Iron: 2mg