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Chicken Spaghetti with Rotel: A Family Favorite

A creamy, cheesy chicken spaghetti with a Tex-Mex twist featuring Rotel tomatoes, tender chicken, and perfectly cooked pasta – a comforting casserole that’s perfect for weeknight dinners!

  • Author: ranime
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: Tex-Mex

Ingredients

Scale
  • 12 oz spaghetti, broken into thirds
  • 2 cups cooked chicken, shredded or diced
  • 1 can (10 oz) Rotel tomatoes with green chilies, undrained
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 8 oz Velveeta cheese, cubed
  • 2 cups shredded cheddar cheese, divided
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
  2. Cook spaghetti according to package directions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened (about 5 minutes).
  4. Add Rotel tomatoes, cream soups, chicken broth, Velveeta, 1 cup cheddar cheese, chili powder, and cumin. Stir until cheeses melt and mixture is smooth.
  5. Combine cooked spaghetti, chicken, and sauce mixture in a large bowl. Mix well.
  6. Transfer to prepared baking dish. Top with remaining 1 cup cheddar cheese.
  7. Bake uncovered for 25-30 minutes until bubbly and cheese is melted.
  8. Let stand 5 minutes before serving.

Notes

  • For extra flavor, use rotisserie chicken.
  • Make ahead: Assemble up to 24 hours in advance and refrigerate (add 10 minutes baking time).
  • Spice it up: Use hot Rotel tomatoes or add diced jalapeños.
  • Freezer friendly: Bake then freeze for up to 3 months.
  • Substitute: Use cream of celery soup if needed.

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