Need a fuss-free weeknight dinner idea? Try this Rotel chicken spaghetti! Just a handful of open-and-pour ingredients plus some cooked spaghetti result in a flavor-filled cheesy casserole that makes enough to feed the whole family.
Ingredients Required
No fancy ingredients here! This is very much a "pantry casserole" and it's likely that you already have most of this stuff available to you! If not, a quick trip to any standard grocery store will get you all stocked up. Here's what you need:
- Cooked spaghetti
- Cream of Mushroom soup
- Chicken broth
- Rotel
- Cooked chicken (breast or thighs)
- Velveeta cheese
- Black pepper
How To Prepare
It couldn't be easier to toss together a batch of Rotel chicken spaghetti! Spray a 9x13 baking dish with a little cooking spray, then complete the following steps:
- Layer cooked spaghetti noodles in the bottom of the dish.
- In a separate bowl, mix together condensed soup, chicken broth, and Rotel (don't drain it!) Pour on top of noodles.
- Arrange chopped cooked chicken on top.
- Sprinkle on some pepper.
- Arrange small cubes of Velveeta on top of the dish.
- Bake at 350F for 25-30 minutes, then stir the whole thing together until the Velveeta is distributed throughout the casserole.
- Serve!
Make sure to scroll down to the actual recipe card for specific ingredients and instructions!
What Kind Of Rotel Should I Use?
Rotel is a brand name for canned tomatoes and green chiles. You can use an equivalent store brand product as well and it'll work just fine. There are several different varieties of Rotel such as: serrano, mild, hot, fire-roasted, Mexican style, and chili fixin's.
You can use any style of Rotel/tomatoes and green chiles that you want to change up the flavor of your Rotel Chicken Spaghetti.
When testing this recipe, I used classic Rotel.
What Kind of Velveeta Should I Use?
You will need a 1 pound block (16 ounces) of Velveeta, cubed up and arranged on top of the casserole before it bakes. When it comes out of the oven, you will have a solid layer of melted Velveeta on top of the pan. Before serving, you'll want to stir everything together thoroughly to get that gooey, cheesy goodness.
Similar to the Rotel, Velveeta is a product that comes in a few different flavors such as original, jalapeno, 2% milk, and queso blanco. You can use whichever variety you like to change things up!
Can I Use Different Kinds of Soup?
You can use cream of mushroom OR cream of chicken soup to make your Rotel chicken spaghetti, and you can use your favorite brands.
If you do not want to use a condensed soup in your casserole, you can make your own substitute!
Homemade Cream of Mushroom Soup:
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms, drained
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ cup whole milk
- ¾ cup chicken broth
- ¼ cup all-purpose flour
- Salt and pepper
Melt butter in a skillet and add mushrooms. Cook for 2 minutes, then season with onion powder and garlic powder. Sprinkle on the flower and stir. Add milk and chicken broth and whisk until no flour lumps remain. Heat until thickened, taste, and season as needed with salt and pepper. Use in place of 1 can of soup in recipe.
Other Fun Variations
So other than changing up the flavor of Velveeta and Rotel, you can try a few other things to customize your own Rotel chicken spaghett. Let's look at a few:
- Lower The Carbs: Use cooked and pulled spaghetti squash or low carb pasta varieties to slash the carbs.
- Buttery Crunch: Mix up some seasoned bread crumbs with melted butter until crumbly. After baking and stirring in the cheese, top with bread crumb mixture and place under the broiler for a few minutes until brown and crisp. Yum!
- Seasoning: Add any of your favorite spice blends or seasoning mixes to punch up the flavor a little bit. This is especially helpful if you use mild Rotel.
Side Dish Suggestions
Serve up this easy dinner with the following side dishes for a complete meal!
- Toasted and buttered garlic bread
- A leafy side salad with your favorite toppings and dressing
- Roasted vegetables
Reheating and Freezing Instructions
How To Store Leftovers: store any leftovers in an airtight container in the refrigerator. You can place plastic wrap over the baking dish itself, or transfer the casserole to a separate storage container.
How To Reheat Leftovers: Spoon a serving onto a microwave-safe plate, cover with plastic or a microwave dish cover and microwave on high in 25-second increments until warm. Stir once during the reheating process if needed.
Freezing Suggestions: I would not recommend freezing this casserole. Velveeta is a highly-processed cheese product and, when frozen and thawed, will experience undesirable texture changes.
Print
Rotel Chicken Spaghetti
This is a super easy weeknight casserole that's perfect for family or potluck! Velveeta cheese is melted into a mixture of soup, cooked chicken, spaghetti, and Rotel. The result is a flavorful dish that's ideal for those nights when you're just too tired to have to think too much about what to put on the table.
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Ingredients
- 12 ounces spaghetti, uncooked
- 2 heaping cups cooked chicken (breast or thighs), shredded
- 1 can cream of mushroom soup
- 1 can chicken broth
- 1 can Rotel, mild or hot, undrained
- Ground black pepper, to taste
- 1 (16-ounce) box Velveeta, cubed
Instructions
- Cook spaghetti according to package instructions to al dente. Drain.
- Preheat oven to 350F. Spray a 9x13 baking dish with cooking spray. Add spaghetti and spread it out evenly. Top with chicken.
- In a medium bowl, stir together cream of mushroom, chicken broth, and Rotel. Pour on top of chicken. Add a few shakes of black pepper. Top with Velveeta cubes.
- Cook uncovered on center rack of oven for 25-30 minutes or until Velveeta has melted. Remove from oven and immediately stir until cheese is fully incorporated. Serve warm.
Notes
- Change up the flavors of Rotel or Velveeta to create some variety in your casserole
- Make sure to thoroughly stir in the Velveeta to the rest of the casserole after baking.
Recommended Equipment:
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Casseroles
- Method: Stovetop and Oven
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