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chicken spaghetti recipe with rotel

chicken spaghetti recipe with rotel

chicken spaghetti recipe with rotel

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Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta.[1] It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.[2] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.

Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.


This is one of the first recipes I shared here at Let’s Dish, and let me tell you, it was high time for a new photo and a few recipe tweaks. This Rotel Chicken Spaghetti is seriously yummy comfort food.  Think macaroni and cheese with a bit of a spicy kick!

But even though I first shared this crowd-pleasing pasta dish back in 2010, it’s still one of the most popular recipes on the blog. Which goes to show you how good it is!

Even better, it’s so easy, even my kids can make it! I always keep the ingredients on hand because it’s such a great meal for busy week nights.

I try to refrain from second helpings most of the time.  Otherwise having a food blog would seriously affect what the bathroom scale tells me every morning, but I just couldn’t resist a second helping of this.

Normally, I’m not a huge fan of processed cheese, but trust me, this is no time to be a food snob. The whole family loved it, and so did the extra boys that were eating dinner with us when I made it.


This recipe was amazing. I made chicken spaghetti before and my kids hated it!! But your recipe was so good my kids loved it and had seconds! ~ Tanya

chicken spaghetti recipe with rotel
chicken spaghetti recipe with rotel

This recipe is good just the way it’s written. For me, the more stuff I can throw in, the happier I am. I printed this no fail recipe and intend on using it from now on. Thanks for a good simple recipe. ~ Amy

I love chicken spaghetti and this recipe is a keeper. ~ Iana

Ahh I love this chicken spaghetti! This was a staple in my house growing up. Totally easy, but warm and comforting.


  • 3 boneless, skinless chicken breasts (or rotisserie chicken)
  • 1 can (10.75 oz.) cream of chicken soup
  • 1 can (10 oz.) diced tomatoes with green chilis
  • 1 clove garlic, minced
  • 1/2 tsp. onion powder
  • 1 tablespoon butter
  • 1 (8 oz.) brick Velveeta cheese, cubed
  • 8 ounces spaghetti, cooked and drained
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Cut chicken into bite size pieces.
  3. In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
  4. Cook over medium-high heat until chicken is no longer pink.
  5. Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
  6. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  7. Stir in cooked spaghetti. Season with salt and pepper, to taste.
  8. Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.


Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.

Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.

Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.

If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.


Rotel Chicken Spaghetti – chicken, cream of chicken soup, Rotel, Velveeta, spaghetti – I can not get enough of this stuff! We make it at least once a month! It also makes a great freezer meal.


  • 3-4 large boneless chicken breasts, about 2 pounds
  • 1 (10.75-oz) can Cream of Chicken Soup
  • 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 Tbsp butter
  • 1 (8-oz ) package Velveeta cheese, cubed
  • 8- oz spaghetti, cooked and drained
chicken spaghetti recipe with rotel
chicken spaghetti recipe with rotel


  • Preheat oven to 350ºF.
  • Cut up chicken into small bite-size pieces.
  • In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.
  • Stir in soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  • Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.
  • Bake for 30 minutes or until heated through.

Chicken Spaghetti with Rotel

Why you’ll love this recipe

This classic casserole is a family favorite. Mom’s love it because it’s so simple to make, leftovers heat up great on day two, plus it freezes well! If there are leftovers of course!

Anything that’s made with simple pantry ingredients gets five stars in my book!

Do you need to cover the casserole?

No, there’s no need to cover the casserole while it’s baking.

Can Chicken Spaghetti with Rotel be made ahead?

Yes this dish can be made up to three days ahead! Seal with foil and place in the refrigerator. When you’re ready to bake it, just preheat the oven and bake as directed.

Bake the Cheesy Chicken Spaghetti until hot and bubbly, serve and enjoy!


Cook the pasta in a large pot with plenty of water. Be sure to season it well. Two teaspoon per quart of water

To get a golden brown crust, place the cooked casserole under the broiler for 3-4 minutes. Keep an eye on it so it doesn’t get burnt, just golden crispy brown!


Cut back on the carbs by using low carb pasta or take it a step further by using spaghetti squash – great substitute for the pasta and absolutely delicious!

For a crispy cheesy crust, crunch up Ritz or Goldfish crackers (goldfish are my personal favorite!) You’ll need about ½ cup and just crunch them up a bit and sprinkle on the top of the casserole over the cheese.


Allow the chicken spaghetti casserole to completely cool. Then seal well and refrigerate for up to three days.

To reheat, preheat the oven to 350 degrees. Heat until hot and bubbly, about 25-30 minutes.


You can really use any type of pasta you prefer. Angel hair pasta, linguine, whole wheat spaghetti, etc.

Cook the pasta in plenty of well salted water. Cook pasta to al dente, don’t overcook the pasta! It will finish cooking in the oven.

Rotel tomatoes are simply fire roasted tomatoes, green chilies, lime and fresh cilantro. If you can’t find your own rotel tomatoes, substitute with fresh salsa.

Substitute velveeta cheese for cream cheese if you’d prefer.

If you’re short on time, make this on top of the stovetop in a Dutch oven. You won’t get the crispy crust, but it will still be delicious!

Chicken Spaghetti freezes well! Just be sure to store it in airtight containers and freeze up to three months.

Ingredients you will need for this creamy Rotel chicken spaghetti recipe

  • 1/2 Package of Spaghetti Noodles (8 ozs of a 16 oz pkg)
  • 2 Boneless Chicken Breasts (you could also use store-bought shredded rotisserie chicken to save time or leftover chicken)
  • 1 cup Chicken Broth (you can just use the broth from boiling the chicken)
  • 1 lb Velveeta Cheese
  • 1 Can Rotel Tomatoes (we prefer mild Rotel)
  • 1 Can Cream of Chicken Soup
  • 1 Can Cream of Mushroom Soup
chicken spaghetti recipe with rotel
chicken spaghetti recipe with rotel


  1. Preheat oven to 350 degrees.
  2. Boil chicken breast in a pot of water until fully cooked. {You can use chicken legs or thighs if you choose just discard the bones and skin.} Remove chicken and 1 cup of the chicken broth for later use. Shred the chicken into pieces.
  3. Cook spaghetti according to the package.
  4. Cube your Velveeta and mix with the 1 cup of chicken broth and heat on low until cheese melts.
  5. Combine the Rotel, both cans of soup, chicken, and spaghetti with the cheese.
  6. Bake in a 9×13 dish at 350 degrees for approximately 45 minutes.

Can you freeze it?

Yes! You can put it all together in your casserole dish then put plastic wrap, parchment, or waxed paper over the top before sealing with aluminum foil (or the acids from the tomatoes will react with the aluminum and it will taste awful).
Freeze it for up to 3 months. The night before you want to serve it you’ll put it in the refrigerator to thaw, then bake as directed in the recipe.

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