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Rotel Chicken Spaghetti

  • Author: Erin
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


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.


  • 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


  1. Cook spaghetti according to package instructions to al dente. Drain
  2. Preheat oven to 350F. Spray a 9x13 baking dish with cooking spray. Add spaghetti and spread it out evenly. Top with chicken.
  3. 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.
  4. 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.


  • 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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