Nothing says ultimate comfort food quite like this creamy and cheesy, Rotel chicken spaghetti recipe.
It is comfort food with big flavor to the max.
Who says spaghetti has to be traditional with pasta sauce?
Why not jazz it up with some good things like tender chicken, spicy tomatoes, and lots of cheese.
A quick and easy creamy chicken spaghetti casserole dish that all the kids love, because well; pasta, cheese, and chicken are perfection.
You really can’t go wrong with this southern recipe that all of your friends and the whole family will find addictive.
It is definitely one of our most popular recipes.
Like the Three Cheese Manicotti recipe, this is another one of our favorite homemade pasta dishes.
It also makes for great leftovers as well.
Ingredients you will need for this creamy Rotel chicken spaghetti recipe
- 1/2 Package of Spaghetti Noodles (8 ozs of a 16 oz pkg)
- 2 Boneless Chicken Breasts (you could also use store-bought shredded rotisserie chicken to save time or leftover chicken)
- 1 cup Chicken Broth (you can just use the broth from boiling the chicken)
- 1 lb Velveeta Cheese
- 1 Can Rotel Tomatoes (we prefer mild Rotel)
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
This recipe serves approximately 6 people but you can double the recipe to make even more of this gooey dish for leftovers, a large family, or a larger crowd.
How to make Chicken Spaghetti with Rotel and Velvetta!
Preheat the oven to 350 degrees.
Boil chicken breast in a large pot of water over medium heat until fully cooked.
You can use chicken legs or thighs if you choose just discard the bones and skin.
Remove chicken and 1 cup of the chicken broth for later use.
Shred the chicken into pieces.
I like to use my Ninja Chopper or Kitchenaid for this, they both work great for shredding chicken.
Cook spaghetti according to the package directions and until al dente.
Cube your Velvetta and mix with the 1 cup of chicken broth and heat on low heat until cheese melts.
Combine the Rotel, both cans of soup, chicken, and spaghetti with the creamy cheese sauce.
Bake in a 9×13 inch casserole dish at 350 degrees for approximately 45 minutes.
You can add some chopped green onions, green bell peppers, or green chilies on top for a garnish if you prefer.
Can you freeze chicken spaghetti casserole?
This cheesy chicken spaghetti freezes exceptionally well, go ahead and make it in advance.
Once you place it in the casserole dish, you don’t need to bake it first, just freeze it for up to four months.
It is important to note that the consistency of the creamy sauce won’t be exactly the same when reheated from frozen.
How to store leftovers for this recipe!
For best results, store in an airtight container and refrigerate for up to 3 days.
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Chicken Spaghetti Recipe
There is nothing that says ultimate comfort food quite like this cheesy, chicken spaghetti casserole dish. It is comfort food with big flavor to the max.
Ingredients
- 1/2 Package of Spaghetti
- 2 Boneless Chicken Breasts
- 1 lb Velveeta Cheese
- 1 Can Rotel
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
Instructions
- Preheat oven to 350 degrees.
- Boil chicken breast in a pot of water until fully cooked. {You can use chicken legs or thighs if you choose just discard the bones and skin.} Remove chicken and 1 cup of the chicken broth for later use. Shred the chicken into pieces.
- Cook spaghetti according to the package.
- Cube your Velveeta and mix with the 1 cup of chicken broth and heat on low until cheese melts.
- Combine the Rotel, both cans of soup, chicken, and spaghetti with the cheese.
- Bake in a 9x13 dish at 350 degrees for approximately 45 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 409Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 99mgSodium: 2146mgCarbohydrates: 21gFiber: 1gSugar: 7gProtein: 28g
Anna Mujica
Friday 28th of February 2014
Looks good, my kids would definitely love this! We actually just made the switch to trying to be as close to a Paleo diet as possible, but this does give me a great starting point!
Marissa @ Life is Fantasmic
Thursday 27th of February 2014
Yum, that looks delicious! I would probably have to use either penne or rotini noodles instead of spaghetti though. My hubby thinks that red sauce is the only right thing with spaghetti.
Melissa Coleman
Sunday 2nd of March 2014
Haha... He just needs to go over to the dark side. ;)
The GO Mamas
Thursday 27th of February 2014
My family loves pasta in all forms, but I have yet to try a chicken spaghetti! This recipe looks like a good start. thanks.
Marissa McKenna
Thursday 27th of February 2014
Yum! We have pasta at least once a week. My husband loves chicken alfredo, but the kids and I will eat anything with pasta (it's the Italian in me, I guess!).
Jennifer S.
Wednesday 26th of February 2014
Chicken alfredo is my kids favorite, for me, regular old spaghetti with meat sauce. Your meal looks yummy, especially with the side of garlic bread!!
Melissa Coleman
Wednesday 26th of February 2014
If we are having spaghetti we always have to have a side of garlic bread. :)