This chicken spaghetti with Rotel is creamy and cheesy with a little kick. I grew up loving this delicious pasta casserole. It features tender noodles and chicken coated in a rich and flavorful sauce. The epitome of comfort food, if you ask me. Now that I’ve figured out how to make chicken spaghetti with Velveeta and Rotel, I’m never making spaghetti any other way again!
To be honest, perfecting Rotel chicken spaghetti took some serious trial and error. But I can now confidently present to you this chicken spaghetti recipe with Rotel. It’s very easy to pull off and requires only a few ingredients. My version has cream of chicken soup, and the usual parmesan cheese is replaced with LOTS of Velveeta cheese. This will bring extra creaminess to the dish! But the ingredient that makes this easy cheesy chicken spaghetti a complete showstopper is, of course, Rotel tomatoes. Rotel, as we all know, is canned diced tomatoes with green chilies. So, we know it gives the creamy chicken spaghetti a bit of spiciness.
If you don’t have Rotel, you can use canned diced tomatoes and canned diced green chilies for this recipe. You can also make this chicken spaghetti without Velveeta. For a cheesier result, just try adding cheddar cheese (or any good melting cheese) and cream cheese. Swap out the cream of chicken soup with cream of mushroom soup, if you want.
To make the best chicken spaghetti recipe, I started by cooking the chicken pieces on the stove with butter, garlic, and onion powder. Then, I added the cream of chicken soup, Velveeta cheese, and Rotel tomatoes. The cooked spaghetti comes in last to prevent overcooking the pasta. I then poured the mixture into a casserole dish and popped it into the oven. Finally, bake the spaghetti for 30 minutes, or until it’s hot and bubbly.
This Rotel chicken spaghetti recipe delivers BIG flavors. I’m quite sure it will have your whole family hooked at the very first bite. We usually enjoy this pasta with Rotel alongside sour cream muffins. Although, serving chicken spaghetti with a carrot salad balances everything out too. Happy eating!
How To Make Chicken Spaghetti With Rotel
Whip up a creamy and tummy-filling dish with this baked chicken spaghetti with Rotel, made creamier with cream of chicken soup and velveeta cheese.
- Preheat oven to 350 degrees F.
- Cut up chicken into small bite-size pieces.
- In a large skillet, melt the butter. Add the cubed chicken, garlic powder, and onion powder. Cook over medium-high heat until the chicken is no longer pink and no liquid is left in the skillet.
- Stir in the cream of chicken 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.
- Serve and enjoy!
- Sugar: 6g
- Calcium: 265mg
- Calories: 557kcal
- Carbohydrates: 39g
- Cholesterol: 117mg
- Fat: 24g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 4g
- Potassium: 667mg
- Protein: 46g
- Saturated Fat: 8g
- Sodium: 1089mg
- Trans Fat: 1g
- Vitamin A: 730IU
- Vitamin C: 5mg
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