Easy Chicken Spaghetti with Rotel

4.75 from 4 votes

My easy chicken spaghetti with Rotel that's creamy, cheesy, and filled with flavor! It uses rotisserie chicken to make it even easier.

Prep Time15

Cook Time30

Cool Time5

Total Time50

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 615kcal

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!

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.