Rotel Chicken Spaghetti (Easy, Creamy Dinner)
This Rotel Chicken Spaghetti is a cheesy, creamy casserole packed with shredded chicken, spicy tomatoes, and comforting pasta — the ultimate Southern-inspired family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 8 oz spaghetti, cooked
- 2–3 cups shredded cooked chicken
- 1 (10 oz) can Rotel (undrained)
- 1 (10.5 oz) can cream of chicken soup
- 8 oz Velveeta, cubed
- ½ onion, chopped (optional)
- 2 cloves garlic, minced (optional)
- ¼–½ cup chicken broth or pasta water (as needed)
- ½ cup shredded cheddar (optional topping)
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a skillet, sauté onion and garlic until soft (if using).
- Stir in Rotel, cream of chicken soup, and Velveeta. Cook over medium heat until cheese melts.
- Add shredded chicken and cooked spaghetti. Stir to coat well. Add broth if mixture is too thick.
- Transfer to baking dish. Top with cheddar, if using.
- Bake uncovered for 25–30 minutes until bubbly. Let rest before serving.
Notes
Use hot Rotel or add jalapeños for spice. Substitute Velveeta with cheddar and cream cheese if desired. Freezes well.
Find it online: https://yumnexio.com/rotel-chicken-spaghetti-easy-creamy-dinner/