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Rotel Chicken Spaghetti

This dish combines the savory goodness of shredded chicken and creamy cheese with a hint of spice from diced tomatoes, making it perfect for busy weeknights or gatherings. It’s easy, cheesy, and always a crowd-pleaser.

  • Total Time: 40 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 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 until al dente, then drain.
  • Combine Rotel, cream of mushroom soups, 1 cup cheddar, Velveeta, onion powder, garlic powder, and salt in the pot over medium heat until melted.
  • Stir in shredded chicken, then gradually mix in spaghetti.
  • Transfer to a greased 9×13 baking dish and top with remaining cheddar.
  • Bake for 25 to 30 minutes until bubbly.

Notes

Season chicken well before cooking for enhanced flavor.
Customize spice level with a spicier Rotel or add jalapeños.
Consider freezing the unbaked casserole for future meals.

  • Author: Rachael
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 4
  • Sodium: 800
  • Fat: 22
  • Saturated Fat: 10
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 3
  • Protein: 30
  • Cholesterol: 90