My chicken spaghetti with Rotel is made with pantry ingredients and rotisserie chicken, making it incredibly easy! I use Rotel and two types of creamy, canned soups to create a creamy and cheesy casserole that’s ready in under 1 hour.
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Deliciously Creamy Chicken Spaghetti Casserole
For my chicken spaghetti casserole, I’m using rotisserie chicken from the supermarket, canned cream of chicken and mushroom soup, canned green chilies and tomatoes (Rotel), and some other super simple pantry finds.
Sometimes, I just need a recipe for when life gets busy with the kids, so I perfected a way to liven up spaghetti night.
You can customize it exactly how you want. Craving some veggies? Add them directly to the casserole. Want some extra bacon? That works, too! I’ve added peppers, onions, and even some spinach and it tastes great! And, if you have leftover roasted chicken, it’s a great way to use it!
You guys know how much I love casseroles. This one is just as easy as my canned green bean casserole, broccoli casserole, squash casserole, and macaroni corn casserole… or maybe even easier!
Why You’ll Love This Chicken Spaghetti with Rotel
- Perfectly creamy and cheesy texture
- Easy to make for weeknight dinner
- Easily customizable
- Kid-tested and approved!
- Stores, freezes, and reheats beautifully
Rotel Chicken Spaghetti Ingredients
- Velveeta Cheese
- Cheddar Cheese – shredded
- Milk
- Cream of Chicken Soup
- Spaghetti
- Rotisserie Chicken – cooked and shredded
- Cream of Mushroom Soup
- Rotel Tomatoes
- Cream Cheese
- Onion Powder
- Garlic Powder
How Do You 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 your oven to 350 degrees F and grease a 9×13-inch casserole dish with olive oil.
STEP TWO: Combine the Velveeta, cream of chicken soup, milk, cream of mushroom soup, Rotel, cream cheese, onion powder, and garlic powder in a large skillet (or pan or pot) over medium. Cook until the ingredients are melted and smooth.
STEP THREE: Cook the spaghetti until al dente, drain, and 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 generously with the cheddar cheese.
STEP FIVE: Bake for 25-30 minutes, or until the cheese is melted and the chicken spaghetti casserole is bubbly.
STEP SIX: Let the casserole cool slightly before serving, and enjoy!
Rotel Chicken Spaghetti Recipe Variations
- Bulk up your Rotel chicken spaghetti with some cooked bacon and diced vegetables like bell peppers or mushrooms for a heartier meal!
- Switch up the cheese, pasta, or protein. I made this chicken spaghetti recipe super customizable. You can use Monterey Jack cheese instead of cheddar, penne pasta instead of spaghetti, or even tofu instead of chicken for a vegetarian-friendly option.
- Make it even spicier. Original Rotel is on the spicier side (Mild is, well, milder if you don’t like the heat), but I know some of my readers are spicy fanatics like me! Don’t be afraid to incorporate some sliced jalapenos, cayenne pepper, or red pepper flakes to make it spicier.
- Add some fresh herbs. Nothing is stopping you from stirring in some chopped parsley, basil, or cilantro into the casserole mixture. This will add a burst of flavor and color to the final results.
What to Serve with This Recipe for Chicken Spaghetti
This recipe is a complete meal on its own, but it does pair well with tons of different side dishes! My go to sides are crusty garlic bread or cornbread, a side garden salad, and some roasted vegetables.
I love roasted carrots and asparagus myself, and I’ve also served it with some broccolini or Brussels sprouts in the past!
How to Store Leftover Chicken Rotel Spaghetti
To store leftovers, let the spaghetti cool completely before transferring it to an airtight container or ziptop bag. It will keep for up to 3-4 days in the fridge.Â
Can you freeze Chicken Spaghetti?
Yes, you can freeze this chicken spaghetti before or after it’s cooked. Allow the casserole to cool completely before placing it in a freezer-safe, airtight container or tightly wrapped in several layers of plastic wrap and foil. Freeze for up to 2-3 months, and be sure to thaw overnight in the fridge before reheating.
You can also freeze individual portions for easy access on busy weeknights!Â
Reheating this Chicken Spaghetti Recipe with Rotel
Reheat single servings of your Rotel chicken spaghetti recipe in the microwave in 30-second bursts until heated through. You can also reheat the entire casserole in the oven at 350 degrees F for 15-20 minutes or until warm.
Chicken Spaghetti with Rotel FAQs
Can I use fresh tomatoes and green chilies instead of canned Rotel?
Yes, you can substitute fresh tomatoes and green chilies for Rotel if you’d like. Simply dice fresh tomatoes and chilies and add them directly to the other ingredients. I do this in the summer when I have too many tomatoes to count.
Can I use a different type of pasta for chicken Rotel spaghetti?
The pasta is cooked before going into the casserole dish, so you can use any kind! Penne, rotini, fettuccine, or bow tie are all great choices. My personal favorites are spaghetti and penne.
Just make sure to cook whatever you choose al dente, or the casserole will go soggy.
Can I make this Rotel chicken spaghetti recipe ahead of time?
I do this all the time! I just put add the ingredients to the casserole dish holding off on the shredded cheese on top and refrigerate it covered until I am ready to bake.Â
Chicken Rotel Spaghetti
Ingredients
- 16 ounces Velveeta cheese cubed
- 1/2 cup cheddar cheese shredded
- 1/2 cup milk
- 10.5 ounces cream of chicken soup
- 16 ounces spaghetti
- 3 cups shredded rotisserie chicken
- 10.5 ounces cream of mushroom soup
- 10 ounces ROTEL tomatoes diced tomatoes with green chilies
- 8 ounces cream cheese cubed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9×13 inch casserole dish with olive oil.
- In a large skillet, pan or pot, combine Velveeta cheese, cream of chicken soup, milk, cream of mushroom soup, ROTEL tomatoes, cream cheese, onion powder, and garlic powder. Cook them over medium heat until they are all melted and smooth.
- Cook the spaghetti according to package instructions until al dente and then drain and set aside.
- Transfer your cooked spaghetti to the casserole dish and pour your cheesy sauce over the spaghetti and mix them well.
- Sprinkle shredded cheddar cheese evenly and generously over your casserole.
- Bake the casserole in a preheated oven at 350 dgrees F (175 degrees C) for 25-30 minutes, or until the cheese is melted and the casserole is bubbly.
- Let the casserole cool slightly before serving. Enjoy!
Notes
- Refrigeration: Store your leftover casserole in an airtight container or freezer bag and place it in the fridge for up to 3-4 days.
- Freezing: To freeze, tightly wrap the cooled casserole in plastic wrap or aluminum foil or transfer it to a freezer-safe container. Freeze it for up to 2-3 months. Thaw the casserole overnight in the fridge before reheating.Â
- Reheating: You can reheat individual portions of your casserole in the microwave until they’re heated through, or you can reheat the entire casserole in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes or until they’re heated through.
