This Rotel Chicken Spaghetti is pure creamy, cheesy, zesty, comfort food. Made with spaghetti and rotisserie chicken baked in Velveeta, cream cheese, and Rotel sauce. Topped with a generous amount of sharp cheddar cheese then baked till golden and bubbly.
Why You'll Love this Rotel Chicken Spaghetti Recipe:
- Creamy, cheesy, comfort food.
- 20 minutes of hands on time, and the oven does the rest of the work.
- Just a hint of spice from the Rotel.
Jump to:
Key Ingredients:
- Rotisserie Chicken: Tender, flavorful, and makes prep even easier. Just pick meat from the bone and mix in.
- Spaghetti: Boiled till al dente.
- Rotel: A blend of tomatoes and chilies. Rotel comes in a range of spice levels from mild to extra hot (made with ghost peppers!). It is canned, and can be found usually near the canned tomatoes or near Hispanic food in most grocery stores.
- Cheesy Sauce: A blend of Rotel, Velveeta, cream of mushroom soup, broth, and cream cheese.
- Sharp Cheddar Cheese: To top everything off for a bubbly cheesy layer.
Dietary Swaps:
- Gluten-Free: Use your favorite gluten-free spaghetti and gluten-free cream of mushroom soup (Walmart makes a good one!). Ensure all other store-bought ingredients are certified gluten-free.
- Lower-Carb: Swap spaghetti for zucchini noodles or spaghetti squash.
- Vegetarian: Omit the chicken and use a vegetable broth in the sauce.
Recipe Variations:
- Make it SPICY: Use hot or extra hot Rotel or add in some diced jalapenos.
- Zero Spice: Swap the can of Rotel for diced tomatoes.
- Ground Beef instead of Chicken: Cook ground beef in a skillet over medium high heat until browned and crumbled. Drain grease before mixing it in.
- Add Extra Veggies, such as sauteed bell peppers, onions, mushrooms, or spinach.
Tips & Notes:
- Freshly grate your sharp cheddar cheese. Pre-shredded cheese is usually coated in an anti-caking agent that affects melt.
- Any cooked chicken works for this recipe. Grilled, fried, rotisserie, making this recipe a great way to use up leftovers.
- Boil spaghetti till al dente so it doesn't get mushy during baking.
- Let the casserole rest 5-10 minutes before slicing into it.
Storage & Reheating:
- Store leftovers, tightly covered, in the fridge for 3-4 days.
- To freeze, let cool completely, wrap tightly in plastic wrap or transfer to a freezer safe container. You can even do this in individual portions for easy meal prep. Freeze for up to 2 months.
- To reheat, microwave individual portions for 2-3 minutes until hot, or bake covered at 350F (176C) for until warmed through.
FAQs:
Rotisserie chicken makes this recipe easy and convenient, but any leftover or cooked chicken works too.
Yep! Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the covered baking time.
There is a mild spice from the chilies in the Rotel, but it is more flavorful than heat. Rotel comes in a variety of heat levels from very mild to extra hot, so adjust according to preference. If you would like zero spice, swap the Rotel for canned diced tomatoes.
More Rotisserie Chicken Recipes You Will Love:
- Cucumber & Dill Rotisserie Chicken Salad
- Cajun Chicken Salad
- Pesto Chicken Pasta Bake
- Macaroni Chicken Pasta Salad
- Chicken Broccoli Rice and Cheese Casserole
- Dill Pickle Chicken Macaroni Salad
Recipe
Rotel Chicken Spaghetti
Ingredients
- 3-4 cups rotisserie chicken picked from the bone & chopped
- 8 oz spaghetti
Sauce:
- ½ cup chicken broth
- 1 10.5 oz can cream of mushroom soup
- 1 10 oz can Rotel tomatoes with green chiles
- 4 oz cream cheese cubed
- 2 cups Velveeta cheese cubed or shredded
Topping & Garnish:
- 2 cups sharp cheddar cheese freshly grated
- Chives or green onions sliced
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Cook spaghetti just until al dente; drain and set aside.
- In a medium saucepan, combine chicken broth, cream of mushroom soup, Rotel, cream cheese, and Velveeta.
- Cook over medium heat, stirring, until smooth and melted.
- In a large bowl, mix chicken, cooked spaghetti, and sauce until evenly coated.
- Transfer to the prepared baking dish and cover with foil.
- Bake for 30 minutes. Remove foil, sprinkle with cheddar, and bake another 10-15 minutes until bubbly.
- Let stand 5-10 minutes, garnish with chives or green onions, and serve warm.
Notes
- Freshly grate your sharp cheddar cheese. Pre-shredded cheese is usually coated in an anti-caking agent that affects melt.
- Any cooked chicken works for this recipe. Grilled, fried, rotisserie, making this recipe a great way to use up leftovers.
- Nutrition values are an estimate only.
Nutrition
Tried this Rotel Chicken Spaghetti recipe? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this easy, cheesy casserole. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
Cheesy, comforting, and surprisingly easy to make.