Chicken Spaghetti Recipe with Rotel Tomatoes
A creamy, cheesy chicken spaghetti baked with Rotel tomatoes for a simple comforting casserole.
Servings: 6 servings
Ingredients
- 8 oz Velveeta cheese cubed
- 4 oz cream cheese cubed
- 14.5 oz Rotel tomatoes undrained
- 10.5 oz cream of chicken soup
- 1 cup shredded chicken
- 8 oz spaghetti cooked al dente and well drained
- 1 cup mozzarella cheese shredded, for topping
- 1 tablespoon Italian seasoning
- 1 tablespoon minced garlic
Instructions
- Preheat the oven to 350°F and spray a 9x9-inch baking dish with nonstick spray; set aside.
- Cook the spaghetti in a pot of boiling salted water until al dente, drain well, and set aside.
- In a large saucepan over medium heat, add the cubed Velveeta, cubed cream cheese, undrained Rotel tomatoes, and cream of chicken soup.
- Add the minced garlic and Italian seasoning to the saucepan and cook, stirring frequently, until all the cheeses melt and the sauce is smooth.
- Stir the shredded chicken and cooked spaghetti into the cheese sauce, mixing gently until the noodles and chicken are evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
- Bake for 20–25 minutes, or until the casserole is heated through and the cheese on top is melted.
- Remove from the oven and let rest briefly before serving; serve with optional red pepper flakes or garlic bread if desired.
Equipment
- 9x9 baking dish
- Large Saucepan
- Pot for boiling pasta
- Colander
- Spatula or spoon
- Measuring Spoons
Notes
- You can use rotisserie or pre-cooked shredded chicken for convenience.
- The casserole can be assembled ahead and refrigerated before baking.
- To freeze, assemble in the dish, cover tightly, and freeze up to four months.
- Thaw fully before baking and expect a slight texture change after freezing.