This easy Rotel chicken spaghetti is a creamy, cheesy family dinner made with shredded chicken, Rotel tomatoes with green chilies, Velveeta and sharp cheddar. It’s simple to prepare, budget-friendly, and feeds a crowd.
Yielding about 8 servings, this chicken spaghetti casserole is ideal for Sunday dinners, potlucks, or any time you want an easy, comforting meal. It’s a great way to use leftover cooked chicken or a rotisserie chicken. For busy weeknights, you can skip transferring to a casserole dish and serve it straight from the pot.
The recipe is also flexible—start with the base and add diced jalapeño, extra green chiles, or pepper jack for more heat and flavor.
Recipe Highlights
- Simple ingredients: Uses pantry staples and common canned goods.
- Family favorite: Cheesy, comforting, and feeds a crowd—approximately 8 servings.
- Comfort food: A creamy sauce with plenty of cheese makes this classic casserole a hit.
“I made enough Rotel chicken spaghetti to feed 30 men. 20 came for the meal, and there were no leftovers. I substituted rotisserie chicken and added pepper jack cheese.”
– Ralph, via email
Ingredients
- Spaghetti – Break noodles in half for easier serving.
- Rotel Original Diced Tomatoes & Green Chilies – Adds tomato flavor and mild heat.
- Cream of mushroom soup – Condensed soup forms the creamy base (cream of chicken works too).
- Cheddar cheese – Shredded sharp cheddar, divided.
- Velveeta Original – Cubed for a smooth, melty sauce.
- Onion powder, garlic powder, salt
- Chicken – Seasoned, cooked, and shredded (rotisserie or homemade).
See the recipe card below for exact quantities and nutrition details.
Instructions
Preheat the oven to 350ºF (177ºC). Break the spaghetti in half if desired and cook in boiling salted water until al dente, following package directions. Drain and set aside.
In a large pot over medium to medium-high heat, combine the Rotel, cream of mushroom soup, 1 cup shredded cheddar (half the cheddar), Velveeta cubes, onion powder, garlic powder, and salt. Heat, stirring constantly, until the cheeses melt and the mixture is smooth. Remove from heat.
Gradually stir in the shredded chicken and cooked spaghetti, adding a little at a time so the noodles and chicken get evenly coated in the cheese sauce.
Tip: If your chicken was cooked from scratch, season it with salt and pepper before adding. Pre-seasoned rotisserie chicken may need no extra seasoning.
Pour the combined mixture into a lightly greased 9×13-inch baking dish and sprinkle the remaining shredded cheddar evenly over the top.
Bake for 25–30 minutes, until the casserole is heated through and the cheese on top begins to turn golden.
Optional: Garnish with chives, parsley, or sliced green onions before serving.
Substitutions
- Soup: Swap cream of mushroom for cream of chicken, cream of celery, or condensed cheddar soup if preferred.
- Chicken: Use shredded chicken thighs, canned chicken, or even cooked ground beef for a different variation.
Equipment
A large pot is useful to boil the pasta and to melt the cheese sauce. A colander is needed to drain the spaghetti. This recipe fits a 9×13-inch baking dish, which is ideal for baking, storing, and transporting the casserole.
Storage
Refrigerate covered in an airtight container or tightly wrapped for 3–4 days.
To make ahead: Assemble the casserole up to the point of adding the top layer of cheddar. Cover and refrigerate for up to 3–4 days, then bake as directed when ready.
To freeze: Assemble and cover tightly, then freeze for up to 4 months. Thaw in the refrigerator for 24 hours before baking.
FAQ
Rotel is a brand of canned diced tomatoes mixed with chopped green chiles and seasonings, used to add flavor and mild heat to dishes.
📖 Recipe
Easy Rotel Chicken Spaghetti
Ingredients
- 16 ounces spaghetti
- 1 can Rotel Original Diced Tomatoes & Green Chilies (10 ounces)
- 2 cans condensed cream of mushroom soup (10.5 ounces each)
- 2 cups shredded cheddar cheese, divided
- 8 ounces Velveeta, cubed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 pounds cooked, seasoned, and shredded chicken breast
Instructions
- Preheat oven to 350ºF (177ºC). Boil spaghetti until al dente, following package directions. Drain and set aside.
- In the large pot, heat Rotel, cream of mushroom soups, 1 cup shredded cheddar, Velveeta, onion powder, garlic powder, and salt over medium to medium-high heat. Stir constantly until cheeses melt, then remove from heat.
- Stir in the shredded chicken and cooked spaghetti a little at a time so everything is evenly coated.
- Transfer the mixture to a lightly greased 9×13 baking dish. Top with remaining shredded cheddar and bake 25–30 minutes or until heated through.
Notes
If cooking chicken from scratch, season it well with salt and pepper. When combining the chicken and pasta with the sauce, add them in batches for a more even coating. Store refrigerated for 3–4 days.
To make ahead: assemble through the step of adding the top cheddar, cover and refrigerate up to 3–4 days, then bake when ready. To freeze: assemble, cover tightly, freeze up to 4 months, and defrost 24 hours before baking.
Nutrition
Carbohydrates: 53 g
Protein: 48 g
Fat: 18 g
Saturated Fat: 9 g
Sodium: 1461 mg
Food safety
- Cook chicken to a minimum internal temperature of 165°F (74°C).
- Avoid using the same utensils for cooked food that touched raw meat.
- Wash hands after handling raw meat.
- Do not leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
Follow local food safety guidelines when preparing and storing meals.
More chicken dinners
If you enjoyed this recipe and want more comforting chicken dishes, try one-pan garlic chicken, creamy chipotle chicken pasta, or a slow-cooker buffalo chicken chili for variety and easy weeknight meals.
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One Pan Creamy Garlic Chicken Breasts
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One Pan Marry Me Chicken Orzo
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Creamy Chipotle Chicken Pasta
-
Slow Cooker Buffalo Chicken Chili
