If you’re searching for a comforting, crowd-pleasing weeknight dinner, look no further than this Easy Chicken Spaghetti with Rotel Recipe. It’s a bubbling casserole loaded with tender spaghetti, juicy chicken, creamy cheese, and just the right kick from Rotel tomatoes and green chilies. This dish comes together with pantry staples and a few fresh touches, delivering all the cheesy, savory goodness of classic southern comfort food—no fuss required!
Ingredients You’ll Need
Putting together this Easy Chicken Spaghetti with Rotel Recipe is refreshingly simple because every ingredient has a purpose—whether it’s adding creaminess, a touch of heat, or that familiar cheesy pull we all love. Here’s what you’ll need and why each one matters:
- Spaghetti (12 oz): The beloved classic pasta, perfect for soaking up every bit of creamy, cheesy sauce.
- Cooked chicken (2 cups, shredded): Rotisserie chicken works wonders for quick prep and adds savory protein.
- Rotel diced tomatoes and green chilies (1 can, 10 oz, undrained): The real flavor punch—these add zesty tomatoes and a gentle heat that defines the dish.
- Cream of chicken soup (1 can, 10.5 oz): The shortcut to velvety, comforting texture in every bite.
- Velveeta cheese (8 oz, cubed): Melts into silky, cheesy perfection that envelopes the pasta and chicken.
- Shredded cheddar cheese (1/2 cup): The golden, bubbly topping that seals in all the flavor.
- Milk (1/4 cup, optional): Stir in for a looser, creamier sauce if you like your casserole extra saucy.
- Garlic powder (1/2 teaspoon): Subtle but essential for that savory, aromatic backbone.
- Onion powder (1/2 teaspoon): Adds gentle sweetness and rounds out the flavor profile.
- Salt and black pepper (to taste): Season to your liking for the perfect balance.
- Chopped parsley (for garnish, optional): A sprinkle of green for freshness and color at the finish.
How to Make Easy Chicken Spaghetti with Rotel Recipe
Step 1: Cook the Spaghetti
Start by bringing a big pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente—just tender with a little bite. Once done, drain the pasta and set it aside. This step ensures your noodles soak up all that creamy sauce without becoming mushy later on.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan over medium heat, combine the undrained Rotel, cream of chicken soup, Velveeta cubes, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together, and watch as the Velveeta melts into a smooth, luscious sauce. Keep stirring often to prevent sticking and ensure maximum creaminess—this is what makes the Easy Chicken Spaghetti with Rotel Recipe so irresistible.
Step 3: Add Chicken and Pasta
To the bubbly cheese sauce, toss in the shredded chicken and cooked spaghetti. Use tongs or a big spoon to gently toss and coat everything evenly. If you like a looser casserole or notice your mixture is a bit thick, splash in a little milk until it reaches your desired consistency. Every strand of spaghetti should be enveloped in that cheesy goodness!
Step 4: Bake to Perfection
Pour the cheesy spaghetti mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Pop the dish into a preheated 350°F oven and bake for 15 to 20 minutes, until the cheese is melted and the whole thing is bubbling hot. The top should be golden and inviting—just begging you to dig in!
Step 5: Garnish and Serve
Once out of the oven, let the casserole cool for a few minutes (the hardest part is waiting!). Sprinkle with chopped parsley if you’d like a pop of color and freshness. Serve the Easy Chicken Spaghetti with Rotel Recipe piping hot for maximum comfort food satisfaction.
How to Serve Easy Chicken Spaghetti with Rotel Recipe
Garnishes
A sprinkle of chopped parsley adds a fresh, vibrant contrast to the gooey cheese and savory chicken. For a little extra flair, you might also add sliced green onions or a dash of smoked paprika before serving. These small touches heighten both the flavor and the visual appeal of your Easy Chicken Spaghetti with Rotel Recipe.
Side Dishes
This casserole pairs beautifully with simple sides. Try a crisp green salad tossed in a tangy vinaigrette, or a side of buttery garlic bread to soak up any extra sauce. Roasted or steamed broccoli and green beans are also perfect, balancing the richness of the main dish with their fresh crunch.
Creative Ways to Present
For family-style comfort, serve straight from the baking dish at the table. If you want to get fancy, spoon the spaghetti into individual ramekins and top each with a little extra cheddar before baking. Hosting a party? Scoop the Easy Chicken Spaghetti with Rotel Recipe into small bowls or cups for a fun, grab-and-go twist. However you present it, those cheesy strands are always a hit.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Easy Chicken Spaghetti with Rotel Recipe keep well in the fridge for up to three days. Simply transfer any extra portions to an airtight container after cooling to room temperature. The flavors only get better as they meld together, making tomorrow’s lunch or dinner even more delicious!
Freezing
This casserole is wonderfully freezer-friendly. Assemble the dish right up to the baking step, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and bake as directed, adding a few extra minutes if needed to ensure it’s hot and bubbly.
Reheating
To reheat, you can pop individual servings in the microwave for a quick meal, or warm larger portions in a 350°F oven, covered with foil to prevent drying. Add a splash of milk before reheating if the casserole seems a bit thick—this brings back its creamy, original texture.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is traditional for this Easy Chicken Spaghetti with Rotel Recipe, you can swap in linguine, penne, or even rotini if that’s what you have on hand. Just be sure to cook the pasta al dente for the best texture.
Is there a substitute for Velveeta cheese?
If you prefer not to use Velveeta, you can use a combination of cream cheese and shredded cheddar or Colby Jack. The texture will be a bit different, but you’ll still get that delightful creamy, cheesy sauce.
Can I make this dish ahead of time?
Yes! You can assemble the casserole a day in advance, cover, and refrigerate it until you’re ready to bake. Just add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.
How spicy is this Easy Chicken Spaghetti with Rotel Recipe?
The Rotel tomatoes and green chilies add a gentle heat, but it’s very kid-friendly and mild. If you’d like more spice, feel free to use the “Hot” variety of Rotel or add a dash of cayenne pepper to the cheese sauce.
Can I add vegetables to the casserole?
Definitely! Sautéed bell peppers, mushrooms, or even frozen peas make great additions. Stir them in with the chicken and pasta for added flavor, color, and nutrition.
Final Thoughts
Nothing beats a bubbling pan of Easy Chicken Spaghetti with Rotel Recipe when you’re craving comfort that’s quick and full of flavor. I hope you’ll give this cheesy, family-friendly classic a try soon—it’s the kind of meal that brings everyone to the table with big smiles. Enjoy every creamy, zesty bite!
Print
Easy Chicken Spaghetti with Rotel Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern-American
- Diet: Non-Vegetarian
Description
This Easy Chicken Spaghetti with Rotel recipe is a comforting Southern-American classic combining tender shredded chicken, creamy cheese sauce, and a hint of spicy Rotel tomatoes, baked to perfection with melted cheddar cheese topping. It’s a perfect weeknight dinner that’s simple to prepare, hearty, and flavorful.
Ingredients
Pasta and Chicken
- 12 oz spaghetti
- 2 cups cooked chicken, shredded
Sauce
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package Velveeta cheese, cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup milk (optional for thinning)
Toppings and Garnish
- 1/2 cup shredded cheddar cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook the Spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain thoroughly and set aside.
- Prepare the Cheese Sauce. In a large saucepan over medium heat, combine the undrained Rotel tomatoes and green chilies, cream of chicken soup, Velveeta cubes, garlic powder, onion powder, and a pinch of salt and black pepper. Stir frequently until the cheese is completely melted and the sauce is smooth and creamy.
- Combine Chicken and Pasta with Sauce. Add the shredded cooked chicken and the drained spaghetti to the saucepan with the cheese sauce. Toss thoroughly to evenly coat all the ingredients in the sauce. If the mixture seems too thick, stir in the optional milk a little at a time until you reach the desired consistency.
- Assemble and Bake. Preheat your oven to 350°F (175°C). Transfer the chicken spaghetti mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded cheddar cheese over the top.
- Bake the Dish. Place the baking dish in the oven and bake for 15 to 20 minutes, or until the casserole is bubbly and the cheddar cheese on top has fully melted.
- Garnish and Serve. Remove from oven and optionally garnish with chopped parsley. Serve hot for a hearty and delicious meal.
Notes
- Use rotisserie chicken to save time in preparation.
- For added flavor and texture, consider adding sautéed bell peppers or mushrooms before mixing with sauce.
- If you prefer a thinner sauce, add 1/4 cup milk or more as needed.
- Feel free to substitute Velveeta with another creamy cheese, but melting properties may vary.
Nutrition
- Serving Size: 1 bowl (approximately one-sixth of the recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
