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Easy Rotel Chicken Spaghetti Recipe

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4.1 from 14 reviews

This Easy Rotel Chicken Spaghetti recipe features tender shredded chicken combined with zesty Rotel tomatoes and green chilies, creamy Velveeta, and sharp cheddar cheese for a comforting, cheesy pasta dish perfect for family meals or weeknight dinners.

Ingredients

Ingredients

  • 16 ounces spaghetti
  • 1 can Rotel Original Diced Tomatoes & Green Chilies (10-ounce can)
  • 2 cans cream of mushroom soup (10.5 ounce cans)
  • 2 cups shredded cheddar cheese, divided
  • 8 ounces Velveeta Original, cubed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 pounds chicken breast, seasoned, cooked, and shredded

Instructions

  1. Preheat and Cook Pasta: Preheat your oven to 350ºF (177ºC). Boil the spaghetti in a large pot according to package directions until al dente. You may break the noodles in half if you prefer smaller pieces. Drain the pasta and set it aside.
  2. Prepare Cheese Sauce: In the same large pot, combine the Rotel tomatoes, cream of mushroom soups, half the shredded cheddar cheese (1 cup), Velveeta cubes, onion powder, garlic powder, and salt. Heat on medium to medium-high while stirring constantly until the cheese melts and the mixture is smooth. Turn off the heat.
  3. Combine Chicken and Pasta: Gradually stir in the shredded cooked chicken breast and the cooked spaghetti noodles into the cheese sauce mixture, mixing in small amounts at a time to evenly coat the chicken and noodles.
  4. Assemble and Bake: Lightly grease a 9×13 inch baking dish. Pour the combined mixture into the dish and spread evenly. Sprinkle the remaining shredded cheddar cheese evenly on top. Bake in the preheated oven for 25 to 30 minutes or until heated through and bubbly.

Notes

  • If cooking chicken from scratch, be sure to season it with salt and pepper before shredding.
  • When adding the shredded chicken and cooked spaghetti to the sauce, stir in small portions at a time for easier mixing and coating.
  • Store leftovers in the fridge for 3-4 days.
  • To make ahead, prepare completely up to adding the topping cheddar cheese, cover tightly and refrigerate for up to 3-4 days, then bake before serving.
  • For freezing, assemble up to the cheese topping, wrap tightly, and freeze for up to 4 months. Thaw in the fridge for 24 hours before baking.

Find it online: https://recipesbyliza.com/easy-rotel-chicken-spaghetti-recipe/