Chicken Spaghetti with Rotel

My chicken spaghetti with Rotel is made with pantry ingredients and rotisserie chicken for an easy, delicious meal! I use Rotel and two types of creamy, canned soups to create a cheesy casserole my whole family loves!

My Easy Chicken Spaghetti Recipe

I got the idea to make chicken spaghetti with Rotel one chilly Sunday when my husband Ben was having some friends over to watch football. I found out at the last minute that we were going to have a few more people than I was expecting, and I wasn’t sure my snacks would be enough to feed a crowd.

I knew I had leftover Rotisserie chicken in my fridge, and when I spotted the Rotel in my pantry, the whole plan for my chicken spaghetti recipe came together. Tender chicken with spaghetti and tons of cheese sounded like the perfect game day dish!

I’ve made chicken spaghetti on the stove and even in the slow cooker, and it’s still yummy. But nothing gets that golden, cheesy crust on top quite like baking it in the oven!

When the entire casserole disappeared before half time, I knew this was going to be a game day tradition. Even my kids hung out with the boring adults for a little bit just to get a piece!

And, if you love a good casserole recipe, try my recipes for sweet potato casserole, pork chop casserole, chicken tater tot casserole, chicken broccoli rice casserole, and green bean casserole.

Chicken Spaghetti Casserole Ingredients

• Velveeta cheese – This is what gives the creamy sauce its rich and creamy texture, coating every bite. I use the classic version, but white Velveeta works too.
• Cheddar cheese – I like how the sharp, melty flavor balances the creaminess of the Velveeta.
• Milk – Helps smooth out the sauce and keeps it from getting too thick. I’ve used whole milk and 2% depending on what’s in the fridge.
• Cream of chicken soup – This gives the casserole a creamy, savory base and adds extra richness.
• Spaghetti – I usually cook it al dente so it doesn’t get mushy when baked. Penne or rotini work well too.
• Rotisserie chicken – Using rotisserie chicken saves time and makes the dish even more flavorful. I sometimes use leftover baked chicken breasts instead.
• Cream of mushroom soup – Adds another layer of savory flavor and keeps the sauce nice and smooth.
• Rotel  – My star ingredient gives the dish a bit of heat and acidity to balance the creaminess.
• Cream cheese – This makes the sauce extra rich and velvety. I cube the cream cheese so it melts more easily.
• Seasoning – Garlic powder and onion powder boosts the flavor without overpowering the dish.

How to make Chicken Spaghetti with Rotel

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and grease a 9×13-inch casserole dish with some olive oil or cooking spray. 

STEP TWO: Combine the Velveeta, cream of chicken soup, milk, cream of mushroom soup, Rotel, cream cheese, onion powder, garlic powder, and shredded chicken in a large skillet (or pan or pot) over medium heat. Cook them until the ingredients are melted and smooth.

STEP THREE: Cook the spaghetti until al dente, drain it, then transfer it to the casserole dish.

STEP FOUR: Pour the cheesy sauce over the pasta, add the shredded chicken, and mix well to combine. Sprinkle it generously with the cheddar cheese.

STEP FIVE: Bake the casserole for 25-30 minutes, or until the cheese is melted and the chicken spaghetti casserole is bubbly.

Tips for the Best Chicken Spaghetti Recipe with Rotel

• I cook the pasta al dente so it stays firm after baking. I’ve made the mistake of overcooking it and it turns mushy.
• Stir the cheeses slowly into the sauce so they melt evenly without clumping.
• Reserve some pasta water if the sauce feels too thick. I’ve found a splash can help smooth it out.
• I use room-temperature cream cheese cut into cubes so it melts easily into the sauce.
• I shred the rotisserie chicken into bite sized pieces so it distributes evenly in the casserole.
• There is enough salt in this dish between the cheeses and canned ingredients, so I find I do not need to add any more to the casserole.

Rotel Chicken Spaghetti Variations and substitutions

• I love to add crispy bacon or sautéed vegetables like mushrooms or bell peppers for a heartier dish!
• Swap cheeses or pasta shapes for a twist. Monterey Jack with penne is my husband’s favorite version.
• When I want some heat, I’ll spice up my chicken spaghetti casserole with jalapenos, cayenne, chili powder, or red pepper flakes for an extra kick.
• I like to stir in fresh herbs like basil or cilantro at the end for a pop of freshness.
• To switch up the protein, I’ll use ground beef or turkey instead of chicken if that’s what I have on hand.

What to Serve with this Chicken Spaghetti Recipe

My easy chicken spaghetti casserole pairs perfectly with simple veggie side dishes like roasted asparagus, garlic green beans, or broccoli salad.

When my family’s in the mood for comfort food, I’ll whip up my easy biscuit recipe, air fryer garlic bread, or air fryer crescent rolls!

Chicken Spaghetti with Rotel FAQs

How to store leftovers

I keep any leftovers in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing the container to help keep condensation from watering down the sauce.

Can I freeze chicken spaghetti casserole?

Yes, I freeze my leftover chicken spaghetti all the time! I portion the cooled casserole into freezer-safe containers or wrap tightly in several layers of plastic wrap or foil, then freeze for up to 2 months. When I’m ready to eat, I thaw it in the fridge overnight before reheating.

How to reheat chicken spaghetti

I find the easiest way to reheat single servings is in the microwave, cooking in 30-second bursts until heated all the way through. To reheat an entire casserole, I stick it in the oven at 350 degrees F for 15-20 minutes or until warm.

Can I make rotel chicken spaghetti ahead of time?

I love making this dish ahead of time! I assemble the casserole a day or two before, but don’t add the shredded cheese on top, cover it tightly, and refrigerate. When I’m ready to bake, I just add the shredded cheese on top and bake as usual.

How can I make it even more creamy?

If I want my chicken spaghetti casserole with Rotel extra creamy, I’ll stir in a little more cream cheese or add a splash of heavy cream right before baking. It makes the sauce thicker and more indulgent, which my family always loves.

More Easy Chicken Recipes

• Marry me chicken pasta
• Baked chicken tenders
• Chicken carbonara
• Parmesan crusted chicken
• Crack chicken
• Chicken tetrazzini