Chicken Spaghetti Recipe with Rotel Tomatoes
A creamy, cheesy chicken spaghetti casserole made with Rotel tomatoes and two kinds of cheese.
Equipment
- 9x9 baking dish
- Large saucepan
- Stove
- Pot for boiling pasta
- Colander
- Spatula or wooden spoon
Ingredients
- 8 oz Velveeta cheese cubed
- 4 oz cream cheese cubed
- 14.5 oz Rotel tomatoes canned
- 10.5 oz cream of chicken soup
- 1 cup shredded chicken
- 8 oz spaghetti cooked al dente and well drained
- 1 cup shredded mozzarella cheese for topping
- 1 tbsp Italian seasoning
- 1 tbsp minced garlic
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×9-inch baking dish with nonstick spray; set aside.
- Boil the spaghetti in salted water until al dente, drain well in a colander, and set aside.
- In a large saucepan over medium heat, combine cubed Velveeta, cubed cream cheese, Rotel tomatoes (undrained), and cream of chicken soup.
- Add the minced garlic and Italian seasoning to the saucepan and cook, stirring frequently, until all cheeses melt and the sauce is smooth and heated through.
- Stir the shredded chicken into the sauce, then add the drained spaghetti and toss gently to coat all noodles evenly.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
- Bake for 20–25 minutes, until heated through and the cheese on top is melted.
- Let the casserole sit a few minutes before serving; serve hot.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Freeze unbaked casserole in an airtight container for up to four months.
- Thaw completely before baking and then follow the baking step.
- Texture of the sauce may change slightly after freezing and reheating.