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
Brittany
Great recipe!!! Can you freeze the leftovers and then reheat for another dinner? Just wondering how it would be with the pasta being frozen and then reheated …
Danelle
I think so. It would be best to set aside and freeze a portion before you cooked it. But you could probably freeze the leftovers too.
Tracy
I typically make the sauce and freeze the “extra” (without cooked pasta). The when the sauce is taken out and thawed I cook fresh pasta, combine and bake! I have done this over 20 years and my mom did this as well. It keeps the pasta from being “mushy”.
Pamela
I made this two weeks ago for the first time. I did not have any Velveeta cheese so I used 8 ounces of cheddar. It was so good. I was thankful there were some left over since there is just my husband and I here that I could eat it again the next day. I made it again tonight. I tried it with the Velveeta. I like it better with the cheddar cheese plus it’s probably better for you than using processed cheese.
Tami
Should the spaghetti measure 8 oz BEFORE it is cooked and drained or after? I’m guessing before since the boxes I have are 16 oz and half the box would be what’s needed for the recipe but I hope I’m right…