Description

This Rotel Chicken Spaghetti is a creamy, cheesy, and mildly spicy casserole perfect for a comforting weeknight dinner. Tender bits of seasoned chicken are cooked and combined with Velveeta cheese, Rotel diced tomatoes with green chilies, and classic cream of chicken soup, all tossed with spaghetti and topped with shredded cheddar cheese before baking to bubbly perfection.

Ingredients

Scale

Chicken and Seasoning

3 large boneless chicken breasts (about 2 pounds)
1 Tbsp taco seasoning
1 Tbsp butter
½ tsp garlic powder
½ tsp onion powder

Cheese and Dairy

1 (8-oz) package Velveeta cheese, cubed
1 cup shredded cheddar cheese
1 (10.5-oz) can unsalted cream of chicken soup

Vegetables and Pasta

1 (10-oz) can Rotel diced tomatoes with green chilies, undrained
8 oz spaghetti, cooked and drained

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9-inch square baking dish with nonstick cooking spray to prevent sticking.
Cook Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the spaghetti and cook according to package directions for al dente. Drain well and set aside.
Prepare Chicken: Cut the chicken breasts into small, bite-sized pieces and season them evenly with the taco seasoning.
Sauté Chicken: Melt the butter in a large skillet over medium-high heat. Add the cubed chicken along with garlic powder and onion powder. Cook, stirring occasionally, until the chicken is no longer pink inside and all liquid has evaporated from the pan, about 6-8 minutes.
Add Cheeses and Tomatoes: Reduce the heat to low and stir in the cream of chicken soup, Velveeta cheese cubes, and the undrained Rotel diced tomatoes with green chilies. Stir constantly until the Velveeta melts completely and the mixture is smooth and creamy.
Combine with Pasta: Add the cooked spaghetti to the skillet and gently stir to fully coat the noodles in the cheesy tomato and chicken sauce.
Bake: Transfer the spaghetti mixture into the prepared baking dish and evenly sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 25 to 30 minutes or until the casserole is heated through and the cheese is melted and bubbly.

Notes

You can substitute Velveeta with processed cheese or another melting cheese if preferred, but Velveeta provides the distinct creamy texture.
Use mild or hot Rotel tomatoes depending on your spice preference.
For a lower-fat option, use reduced-fat cheeses and low-sodium cream of chicken soup.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.
To speed up prep, you can use rotisserie chicken instead of cooking raw chicken breasts.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American