Comfort Food with a Kick
This creamy, cheesy chicken spaghetti gets a flavorful Tex-Mex twist thanks to zesty Rotel tomatoes. It’s easy, family-friendly, and ready in under an hour—perfect for busy nights or weekend comfort food.
- Creamy, cheesy, and full of bold flavor
- Uses pantry staples and rotisserie chicken (if you’re short on time)
- Makes a big batch—great for feeding a crowd or meal prepping
- Kid-approved, even with a little spice
- Totally freezer-friendly
Rotel Chicken Spaghetti
Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!
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Servings: 6 -8 servings
Calories: 183kcal
Ingredients
- 3 chicken breasts boneless, skinless (or 1 whole rotisserie chicken, cubed or shredded)
- 1 10.75 oz. can cream of chicken soup
- 1 10.75 oz. can diced tomatoes with green chilis
- 1 clove garlic minced
- 1/2 tsp. onion powder
- 1 tablespoon butter
- 1 8 oz. brick Velveeta cheese, cubed
- 8 ounces spaghetti cooked and drained
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Lightly grease a 2-quart casserole dish.
If using raw chicken
- Cut 3 chicken breasts into bite size pieces.
- In a large skillet melt 1 tablespoon butter over medium heat. Add cubed chicken, 1 clove garlic & 1/2 tsp. onion powder.
- Cook over medium-high heat until chicken is no longer pink.
- Stir in 1 10.75 oz. can cream of chicken soup, 1 8 oz. brick Velveeta cheese, cubed and 1 10.75 oz. can diced tomatoes with green chilis.
- Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in cooked 8 ounces spaghetti. Season with Salt and pepper, to taste.
- Pour into prepared casserole dish and bake for 30 minutes or until heated through.
If using rotisserie chicken
- In a large skillet melt 1 tablespoon butter over medium heat. Add the rotisserie chicken, 1 clove garlic & 1/2 tsp. onion powder.
- Stir in 1 10.75 oz. can cream of chicken soup, 1 8 oz. brick Velveeta cheese, cubed and 1 10.75 oz. can diced tomatoes with green chilis.
- Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in cooked 8 ounces spaghetti. Season with Salt and pepper, to taste.
- Pour into prepared casserole dish and bake for 30 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 14g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 609mg | Sugar: 1g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Skip the stove: Use a rotisserie chicken or leftover cooked chicken to save even more time.
- Stretch it out: Add a handful of cooked corn, black beans, or sautéed bell peppers.
- Need to lighten it up? Sub in equal amounts Greek yogurt or light cream cheese instead of Velveeta.
- Heat level: Choose the mild, original, or hot Rotel depending on your preference. Add jalapeños or red pepper flakes if you want more spice
Craving More Tex-Mex Comfort?
This cheesy casserole is filling on its own, but a simple veggie side helps round it out. Here are some ideas:
For a fun weeknight dinner, follow it with Banana Bread Coffee Cake for a sweet and cozy finish.
Make-Ahead, Storage & Freezing
Rotel Chicken Spaghetti is just as good the next day—maybe even better:
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Microwave in 1-minute intervals, stirring in between. Add a splash of milk if it thickens too much.
- To freeze: Assemble the dish but don’t bake it. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Be sure to save this recipe to your favorite Pinterest board for later.
59 comments
Heather Burkett
Great recipe, I also added 1 can of Cream of Mushroom soup. Question- The nutritional info lists the serving size as 1g; please tell me that’s a typo.
mary jo
How many pounds of uncooked chicken thighs do you estimate I’d need?
Danelle
It’s really up to you, but I’d go for about a pound.
Sheree
This was so good. I added a can of cream of mushroom soup to the mix.