This Chicken Spaghetti with Rotel is the ultimate creamy, cheesy comfort food! Shredded chicken, Rotel tomatoes, and topped with cheddar cheese, it's a quick and easy dinner your family will love.
Recipe Highlights
- Quick and easy: Ready in about 45 minutes, perfect for busy weeknights
- Creamy and cheesy: A rich, comforting sauce made with simple pantry ingredients
- Feeds a crowd: Great for potlucks, family dinners, or when you need something filling
- Make-ahead friendly: Easy to assemble ahead and bake when ready
- Classic comfort food: A baked chicken spaghetti casserole that always gets requested again
Perfect for weeknights or when you need a satisfying, crowd-pleasing meal, and ready in 45 minutes!
Pasta recipes like this Rotel Pasta, Hamburger Mac and Cheese, and Chicken Alfredo Lasagna are all comfort food recipes that are easy to make and family-friendly. This chicken spaghetti with Rotel is another dinner recipe to add to the rotation.
Jump to:
- Recipe Highlights
- What is Chicken Spaghetti?
- Ingredients Needed
- How to Make Chicken Spaghetti with Rotel
- Tips for the Best Chicken Spaghetti
- FAQs
- How to Serve This at a Potluck
- Can You Make Chicken Spaghetti Ahead of Time?
- Storage
- Variations of Chicken Spaghetti
- What to Serve with Chicken Spaghetti
- Related Recipes
- Recipe
- Comments
What is Chicken Spaghetti?
Chicken spaghetti is a classic baked pasta casserole made with shredded chicken, spaghetti noodles, and a creamy, cheesy sauce. It's especially popular in Southern kitchens and church cookbooks, where simple ingredients come together to feed a crowd.
There are a lot of variations, but most versions include cooked chicken, pasta, canned soups, and cheese, all baked together until hot and bubbly.
This version uses Rotel tomatoes to add a little extra flavor and just the right amount of kick, balancing out the richness of the sauce.
If you've never had it before, think of it as a creamy, baked chicken pasta that's hearty, comforting, and perfect for sharing.
Ingredients Needed
You can find the full list of ingredients in the recipe card below. I’ve provided notes about some of the key ingredients below.
- Cheddar Cheese: Try Colby Jack or Monterey Jack for a different twist.
- Chicken: You can boil chicken breasts for this recipe, cook chicken breasts in the slow cooker, bake, or even cook the chicken on the stove-top. Or, you can also use a rotisserie chicken. Make this rotisserie chicken stock after!
- Chicken Broth: If you don’t have chicken broth on hand, and you want to make your own homemade chicken broth, that’s an option as well.
How to Make Chicken Spaghetti with Rotel
Step 1: Preheat the oven to 350°F.
You’ll also want to boil spaghetti noodles and drain them before assembling the chicken spaghetti.
Tips for the Best Chicken Spaghetti
- Cook the pasta just to al dente so it doesn't become mushy after baking
- Melt cheeses slowly so the sauce stays smooth and creamy
- Cut the cream cheese into cubes so it melts evenly
- Shred chicken into bite-sized pieces so it mixes evenly throughout
- If the sauce feels too thick, add a splash of reserved pasta water
- Don't add extra salt right away becauses the cheeses and canned ingredients already contain plenty
If you love easy comfort food like this, you may also enjoy your crockpot sausage casserole, chicken and rice casserole, or other old-fashioned dinner recipes.
FAQs
Yes, fettuccine, penne, or rotini would work well if you don't have spaghetti.
Absolutely! Assemble the chicken spaghetti casserole, cover, and refrigerate for up to 24 hours. Bake when ready.
It may also be called tetrazzini which is what chicken and spaghetti together is also called in America.
How to Serve This at a Potluck
This chicken spaghetti casserole is perfect for potlucks and gatherings because it holds up well and stays creamy.
- Transporting: Cover tightly with foil and keep warm until serving
- Keeping warm: Place in a low oven (around 200°F) or on a warming tray
- Serving size: One 9×13 dish typically feeds about 6-8 people
- Buffet tip: Give it a quick stir before serving if it's been sitting to keep the sauce creamy
It's one of those dishes people go back for seconds on, so don't expect leftovers.
Can You Make Chicken Spaghetti Ahead of Time?
Yes, this is a great make-ahead recipe.
You can assemble the casserole up to a day in advance and store it covered in the refrigerator. When you're ready to bake, add the shredded cheese on top and bake as directed.
If baking straight from the fridge, you may need to add a few extra minutes to the cooking time so it heats through completely.
Storage
Leftovers: Chicken Spaghetti Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave until heated through.
To Freeze: Assemble the casserole without baking and freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking.
Variations of Chicken Spaghetti
There are plenty of ways to customize this chicken spaghetti depending on what you have on hand.
- Spicy version: Use hot Rotel or add red pepper flakes or jalapeños
- Extra creamy: Stir in more cream cheese or a splash of heavy cream
- Different protein: Swap the chicken for ground beef or turkey
- Add vegetables: Bell peppers, mushrooms, or onions work well
- Change the cheese: Try Monterey Jack, Colby Jack, or a Mexican blend
This flexibility is one of the reasons chicken spaghetti casseroles are such a staple in old-fashioned recipes.
What to Serve with Chicken Spaghetti
As with most pasta dishes, a side salad pairs wonderfully with the dish. Or, slices of Italian white bread, or this cheesy pull-apart bread are also great options.
For more comforting chicken meals and family favorites, browse these old-fashioned comfort dinners.
Related Recipes
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Chicken Spaghetti with Rotel
Video
Ingredients
- 2 cups cooked chicken shredded
- 8 ounces cooked spaghetti noodles
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10 ounce can Rotel tomatoes drained (or your favorite brand of diced tomatoes with green chilies)
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.8 ounces cooked spaghetti noodles
- In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.10.5 ounce can cream of chicken soup, 10.5 ounce can cream of mushroom soup, 1 cup sour cream, 1 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, 10 ounce can Rotel tomatoes
- Stir in the cooked chicken, drained spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.2 cups cooked chicken, 2 cups shredded cheddar cheese
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.
- Let it cool for 5 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Lyn says
Delicious!
A lil to spicy for me, but my family thoroughly enjoyed it…I’m surprised.
Tks for sharing
Jessica says
So glad you liked it, Lyn. Thanks for sharing!
Jayne Inman says
Jessica, this is the best Chicken Spaghetti I’ve had. When making ahead to freeze do you freeze it in a bag then after defrosting put it in a pan and add cheese to the top? Or do you freeze it in something else? I can’t wait to make it again.
Jessica says
Hi Jayne! I’m so happy to hear that you liked this recipe too! Thank you so much. For freezing, you can assemble the casserole in your pan (maybe even one of those disposable pans), but don’t bake it yet. Let it cool completely, cover it tightly, and freeze. When ready to bake, thaw overnight in the refrigerator, then bake as directed. If baking from frozen, add about 20–30 minutes to the bake time and cover loosely with foil until heated through. I hope that helps!
Selena says
Jessica, I discovered your recipe on Pinterest a few weeks ago, and tonight is my third time making it. It’s insanely delicious! I’ve added it to my favorites list. I’m not a good cook, in fact, I don’t like cooking, but your recipe was so easy to follow with a small amount of ingredients that it has been so much fun to make. I even called my mom to tell her how good it is and sent her pictures as proof that I actually cooked a meal. She’s super proud that you’re teaching me how to cook actual edible food. 😀 Can’t wait to try more of your recipes.<3
Jessica says
Oh my goodness, I love this so much, Selena! Thank you for taking the time to share this with me, and I’m thrilled that you like it! Yay!
Hannah says
Can’t wait to try! Is this an okay recipe to bake ahead and freeze?! Baby coming soon so food prepping is a priority lol!
Jessica says
Hi Hannah! Haha, I totally understand that! Yep! You sure can. Assemble the casserole without baking and freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking. I hope that helps and best wishes on the new baby!
Jay says
Made it tonight and it was yummy. A few things I would personally change. I followed recipe to a T but somehow it was very watery.may be just my personal taste but again my husband thought it was good. Thanks for the inspo!
Amanda says
Super easy and so yummy! Highly recommend.
Jessica says
Thank you, Amanda! I’m so glad you liked this recipe too!
Gracen J says
The perfect and most delicious recipe ever!!! I could make this every night! I used spicy rotel because I like a good kick.
Jessica says
I love spicy Rotel too!! I’m going to use that when the kids aren’t eating it… which is rare. Haha! Thank you so much for sharing. So sweet of you!
Laura says
I’ve made this before in the crockpot but oven baked is so much better! This will def. Be in our dinner rotation now
Jessica says
That is so awesome to hear! Thank you, Laura!
Lori says
Make this tonight and spaghetti was fantastic!!!!
Jessica says
Yay! So happy you liked this recipe, thank you!
Dayna Shaffer says
Excellent. This will definitely be a rotation on the menu.
Jessica says
Oh that makes me so happy! Thank you. We’re having it for dinner again tomorrow night! 🙂
Jessica says
This recipe has totally won my family over, and now we make it at least once a week!