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using a slotted spoon to serve chicken spaghetti with rotel onto a plate

Chicken Rotel Spaghetti

Samantha Erb
This Chicken Spaghetti with Rotel melds creamy cheese, hearty shredded chicken, and a bold kick of Rotel tomatoes into a comforting dinner casserole.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Course Dinner Recipes
Cuisine American
Servings 8 servings
Calories 615 kcal

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 9x13 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, garlic powder, and shredded chicken. 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. 
  • 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.

Nutrition

Calories: 615kcalCarbohydrates: 58gProtein: 41gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 113mgSodium: 1752mgPotassium: 682mgFiber: 2gSugar: 9gVitamin A: 1152IUVitamin C: 3mgCalcium: 460mgIron: 2mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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