Easy Rotel Chicken Spaghetti
Servings: 8 people
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
Instructions
- Preheat oven to 350ºF (177ºC). Boil spaghetti in a large pot until al dente, according to package directions (break the noodles in half if desired). Drain and set aside.
- In the large pot, heat the Rotel, cream of mushroom soups, half of the shredded cheddar (1 cup), Velveeta, onion powder, garlic powder, and salt on medium to medium-high heat until the cheese melts, stirring constantly. Turn off the heat.
- 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
Slow cooker method: Slow Cooker Chicken Spaghetti
Storage: Store in the fridge for 3-4 days.
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.
Freezer: Stop after you sprinkle the shredded cheddar on top. Wrap tightly and freeze for up to 4 months. Defrost for 24 hours before baking.
