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Chicken spaghetti with Rotel scooped up onto a spoon with the casserole filled with it in the background.

Easy Chicken Spaghetti with Rotel

Samantha Erb
My easy chicken spaghetti with Rotel that's creamy, cheesy, and filled with flavor! It uses rotisserie chicken to make it even easier.
5 from 3 votes
Print Recipe Pin Recipe Rate ★
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Course Dinner Recipes
Cuisine American
Servings 8 servings
Calories 615 kcal

Equipment

  • 13x9 casserole dish

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 the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
  • In a large skillet, pan, or pot, combine the 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 the package instructions until al dente, then drain it and set it aside.
  • Transfer the cooked spaghetti to the casserole dish and pour the cheesy sauce over the spaghetti and mix them well.
  • Sprinkle shredded cheddar cheese evenly and generously over the whole casserole.
  • Bake it in a preheated oven at 350 degrees 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

  • Cook the pasta to just al dente so it stays firm after baking.
  • 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.
  • Use room-temperature cream cheese cut into cubes so it melts easily into the sauce.
  • Shred the rotisserie chicken into bite-sized pieces so it distributes evenly in the casserole.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat leftovers in the microwave, cooking in 30-second bursts until heated all the way through. To reheat an entire casserole, bake it in the oven at 350 degrees F for 15-20 minutes or until warm.

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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