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.
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.
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Recipe Highlights
- Quick: Ready in less than an hour, this recipe is a great option when you need a comforting dish for your family without spending a lot of time in the kitchen.
- Ease: With just a few easy steps, this recipe is prepped and ready to bake in the oven. This recipe is great for beginners.
- Simple Ingredients: The ingredients can be found in most grocery stores, making it a recipe that can be made often.
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.
Recipe Tips
- Love spice? Using the “hot” Rotel is a great way to make this chicken spaghetti spicy.
- Cooked Spaghetti: Make sure to cook the spaghetti noodles to al dente, and not more, as it can result in a mushy casserole.
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.
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.
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.
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.
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!