Rotel Chicken Spaghetti
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.
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
Calories: 420kcalCarbohydrates: 26gProtein: 28gFat: 24gSodium: 720mgFiber: 1gSugar: 4g
Tried this recipe?Let me know how it was!